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Blueberry Ripple Cake

 Blueberry Ripple Cake
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.
12-15 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.
  • Prepare cake mix batter according to package directions; spread over
  • pecan mixture. Top with the blueberries and remaining pecan mixture;
  • swirl with a knife.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Serve warm. Yield: 12-15 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.