Blueberry Ripple Cake


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Fresh blueberries add a natural sweetness to this easy cake. Great in the summer when blueberries are cheap and easy to find.

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  • 1 C. light brown sugar
  • 1 C. flour
  • 1 1/2 Tbs. cinnamon
  • 1 tsp. salt
  • 1/2 C. butter
  • 1/2 C. chopped pecans
  • 1 1 lb. 2 oz. pkg. white cake mix
  • 1 1/2 C. blueberries

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Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and blend thoroughly. Prepare cake mix per instructions. Sprinkle 1/2 sugar mixture over bottom of greased 13x9-inch baking pan. Spread cake batter evenly over sugar mixture. Sprinkle blueberries and rest of sugar mix over cake batter. Use knife to fold blueberries and sugar mix into cake batter for a ripple effect. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean. Let cool. Cut into squares.

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