Blueberry Ripple Cake

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 1/2 cup chopped pecans
• 1 (18.25 ounce) box white cake mix*
• 1 1/4 cups fresh or frozen blueberries

Instructions

1. Combine the flour, brown sugar, cinnamon and salt.
2. Cut in the butter until crumbly.
3. Stir in pecans.
4. Sprinkle half into greased 9 x 13-inch pan.
5. Prepare cake mix according to package directions. Spread batter over the pecan mixture.
6. Top with blueberries and remaining pecan mixture. Swirl with a knife.
7. Bake a 350 degrees F for 45-50 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.