Blueberry Ripple Cake
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 (18 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.
Cut into squares.