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Blueberry Ripple Cake

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.

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

  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 13x9-in. baking dish.
  2. Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
  3. 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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