Blueberry Ripple Cake

Name: Blueberry Ripple Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 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

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.

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

Directions

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 13x9-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 in the center comes out clean. Serve warm.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

Originally published as Blueberry Ripple Cake in Country Woman May/June 2004

Reviews

My Review

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Average Rating:

delowenstein

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
luigimon

May 18, 2014

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

Jul 7, 2013

Excellent. I should have 'rippled' more..Used the egg white only recipe. I will def make again.
Txgirl0674

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
25kevin

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.
Classicrock

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.
jlbrwn

Jun 11, 2010

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

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!
Aquarelle

Jul 21, 2009

Very easy and very delicious.