BLUEBERRY RIPPLE CAKE

Blueberry Ripple Cake image

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

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 8

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

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.