Print Recipe

Blueberry Ripple Cake

Ingredients

  • 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

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.

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