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