Best Blueberry Ripple Cake 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.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 272 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 294mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY RIPPLE CAKE
Steps:
- Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and blend thoroughly. Prepare cake mix per instructions.
- Sprinkle 1/2 sugar mixture over bottom of greased 13x9 baking pan. Spread cake batter evenly over sugar mixture. Sprinkle blueberries and rest of sugar mix over cake batter. Use knife to fold blueberries and sugar mix into cake batter for a ripple effect.
- Bake at 350°F for about 40 minutes or until toothpick comes out clean. Let cool. Cut into squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
