Blueberry Ripple Cake

By dette

My mother gave me this recipe some 40 years ago, and it's withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family. Along with baking, my favorite pastime is quilting.

Ingredients

• Ingredients
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans
• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups fresh or frozen blueberries

Preparation

Step 1

Directions
In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13-in. x 9-in. baking dish.
Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter