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

10 reviews

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 45 min.

Makes

12-15 servings

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.

Blueberry Ripple Cake Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Blueberry Ripple Cake

Ingredients

Directions

Nutrition Facts

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