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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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:
3/4 cup king arthur unbleached 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 white cake mix (regular size) |
1-1/4 cups fresh or frozen blueberries |
Directions:
1. 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.
2. Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
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