Blueberry Ripple Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1 1/2 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup butter
- 1 package (15-18 ounce size) white cake mix plus ingredients called for on package
- 1/2 cup finely chopped pecans, optional
- 1 1/2 cup blueberries
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Combine the sugar, flour, cinnamon, salt, and butter in a bowl. Mix well and set aside. Prepare the cake batter as directed on the package adding the chopped pecans to the batter. Sprinkle half of the brown sugar mixture in the bottom of the greased baking dish. Spread the cake batter over the sugar layer. Sprinkle the blueberries and remaining sugar mixture over the cake batter. Using a knife, gently swirl the blueberries into the cake batter to create a rippled look. Place the cake in the oven and bake at 350 degrees F for 40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool on a wire rack. When cool, cut the blueberry ripple cake into squares. Store the cake in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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