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Blueberry Ripple Cake Recipe

Blueberry Ripple Cake Recipe

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. YIELD:12-15 servings


  • 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
  • 1/2 cup chopped pecans
  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/4 cups fresh or frozen blueberries


  • 1. 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.
  • 2. Prepare the cake 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; or cool the cake on a wire rack and serve it at room temperature. Yield: 12-15 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

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

Reviews for Blueberry Ripple Cake

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Reviewed 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"

Reviewed May. 18, 2014

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

Reviewed Jul. 7, 2013

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

Reviewed 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"

Reviewed 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."

Reviewed 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."

Reviewed Jun. 11, 2010

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

Reviewed 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!"

Reviewed Jul. 21, 2009

"Very easy and very delicious."

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