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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.
  • 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

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.

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Reviews

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Average Rating:
  • gunslinger
    May 24, 2020

    Delicious! The only change I made was I used milk instead of the water the cake mix called for. Next time I would add more blueberries.

  • 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.

  • whitecake
    Apr 15, 2010

    No comment left

  • 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!