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Blueberry Ripple Cake Recipe
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Blueberry Ripple Cake Recipe

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4.5 9 13
Publisher Photo
My mother gave me this recipe some 40 years ago, and it's withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family. Along with baking, my favorite pastime is quilting.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-15 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/2 cup chopped pecans
  • 1 package white cake mix (regular size)
  • 1-1/4 cups fresh or frozen blueberries

Nutritional Facts

1 piece: 272 calories, 9g fat (3g saturated fat), 8mg cholesterol, 294mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 2g protein.

Directions

  1. In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13-in. x 9-in. baking dish.
  2. Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Ripple Cake in Country Woman May/June 2004, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Blueberry Ripple Cake

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
delowenstein User ID: 3766053 252855
Reviewed Aug. 18, 2016

"The only adjustments I made was to omit pecans and I used a full dry pint of fresh blueberries.

I also used a greased and floured baking pan. I used the white cake mix alternative, using 4 egg whites, 1-1/4 cups water and 1/2 cup vegetable oil. I DID use about 3/4 of the crumb mixture for bottom of cake and the balance of crumb mixture and blueberries for the top!
delowenstein, TOH Volunteer Field Editor"

MY REVIEW
luigimon User ID: 1692040 132609
Reviewed May. 18, 2014

"Everyone loved this! Super moist and the crust was perfect! This is going in my Favorites."

MY REVIEW
mommyotterkim User ID: 877379 52697
Reviewed Jul. 7, 2013

"Excellent. I should have 'rippled' more..Used the egg white only recipe. I will def make again."

MY REVIEW
Txgirl0674 User ID: 6130918 92324
Reviewed Aug. 1, 2011

"This recipe is addictive! We LOVE this! It's great for dessert or even for breakfast! A crowd pleaser for sure! :D"

MY REVIEW
25kevin User ID: 2113564 92248
Reviewed Feb. 27, 2011

"Sorry, this still tastes like a boxed cake. The topping was the only good thing. The topping on the bottom of the pan made for a mess while trying to get pieces out. There are lots better blueberry coffee cake recipes on this site."

MY REVIEW
Classicrock User ID: 656532 132606
Reviewed Jun. 21, 2010

"I have made this yummy cake many times over the last several years, and it is always well-received! The bottom and topping have a wonderful cinnamon-sugar flavor. I top my guests' slices with a dollop of whipped cream. I use more frozen blueberries: 1-1/2 cups, in my cake. Also, I recommend using the egg whites recipe on the back of the cake box when you make your boxed white cake mix.-Lori in WI."

MY REVIEW
jlbrwn User ID: 2035567 61232
Reviewed Jun. 11, 2010

"Very moist and tasty. Thinking of making it with chopped apples the next time."

MY REVIEW
linda.franz@verizon.net User ID: 3364635 92247
Reviewed Oct. 8, 2009

"This cake tastesd even better than it looks. When I made it, it turned out just like the picture. I hope I can do it again! It's a must try!"

MY REVIEW
Aquarelle User ID: 985301 137303
Reviewed Jul. 21, 2009

"Very easy and very delicious."

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