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    Blueberry Ripple Cake

    Source of Recipe

    Linda's Busy Kitchen

    List of Ingredients

    1 cup light brown sugar
    1 cup flour
    1 1/2 tablespoon cinnamon
    1 teaspoon salt
    1/2 cup butter
    1/2 cup chopped pecans
    1 package white cake mix (1 lb 2 oz)
    1 1/2 cup blueberries


    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 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 for about 40 minutes or until
    toothpick comes out clean. Let cool. Cut into squares.




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