Blueberry Ripple Cake
Total TimePrep: 20 min. Bake: 45 min.
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.
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
Everyone loved this! Super moist and the crust was perfect! This is going in my Favorites.
Excellent. I should have 'rippled' more..Used the egg white only recipe. I will def make again.
This recipe is addictive! We LOVE this! It's great for dessert or even for breakfast! A crowd pleaser for sure! :D
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.
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.
Very moist and tasty. Thinking of making it with chopped apples the next time.
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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!