Recipes for Blueberries

Blueberry Ripple Cake


  • 3/4 c. flour
  • 3/4 c. packed brown sugar
  • 1 1/4 t. cinnamon
  • 1/4 t. salt
  • 1/3 c. cold butter or margarine
  • 1/2 c. chopped pecans
  • 1 pkg (18 1/4 oz.) white cake mix
  • 1 1/4 c. fresh or frozen blueberries

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 9"x13"x2" baking dish. Prepare the cake mix according to package directions; spread batter over pecan mixture. Top with blueberries and then 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 or cold to room temperature. Yield: 12-15 servings. Enjoy!