BLUEBERRY RIPPLE CAKE

BLUEBERRY RIPPLE CAKE

This was really yummy. We liked it better the next day at room temperature. Not a strong blueberry taste. http://www.tasteofhome.com/recipes/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.

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Blueberry Ripple Cake Recipe

• 12-15 Servings
• Prep: 20 min. Bake: 45 min.

204565

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 (18-1/4 ounces) white cake mix (used butter pecan)
• 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 13-in. x 9-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 near the center comes out clean. Serve warm. Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.