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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


  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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