Blueberry Ripple Cake Recipe
Recipe By Taste Of Home
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.
4.4
21 Rating -
Rate
Vegdiet
5minstotal
20minsPrep
45minsCook
5m.total
20m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Blueberry Ripple Cake Recipe
- 0.06 cup All purpose flour
- 0.06 cup Packed brown sugar
- 1/10 teaspoon Ground cinnamon
- 1/50 teaspoon Salt
- 1/50 cup Cold butter, cubed
- 1/25 cup Chopped pecans
- 0.08 Package white cake mix
- 1/10 cup Fresh or frozen blueberries
Nutrition
value
value
118
calories per serving
7 g Fat1 g Protein12 g Carbs2 g FiberOther
Current Totals
- Fat7g
- Protein1g
- Carbs12g
- Fiber2g
MacroNutrients
- Carbs12g
- Protein1g
- Fiber2g
Fats
- Fat7g
Vitamins & Minerals
- Calcium16mg
- Iron< 1mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B98mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium13mg
- Manganese< 1mg
- Phosphorus32mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home