Blueberry Ripple Coffee Cake

I haven't been feeling well lately so I haven't been doing much around here.  I do have a few ideas so stay tuned.  I hope to get creative in the next week or so!

My girlfriends and I are going away for the day and night.  And by away I mean downtown. :)  I'm so excited despite how yucky I feel.  To celebrate Mother's Day tomorrow morning with some of my best friends I made this delicious Blueberry Ripple Coffee Cake.  I can't wait to have some tomorrow morning with a mimosa and then come home and kiss my babies!!

Recipe:

1 cup brown sugar
1 cup flour
1 1/3 TBL cinnamon
1 tsp salt
1/3 cup butter, softened
1/2 cup chopped pecans (optional)
1 1/4 cup blueberries - I use the whole frozen bag which is approx 2 cups
1 box white cake mix

Mix brown sugar, flour, cinnamon, salt & butter in a medium bowl.  Set aside.  Prepare cake mix according to directions.  Sprinkle 1/2  of sugar mixture and 1/2 of pecans over bottom of greased 13X9 pan.  Spread cake batter evenly over sugar mixture.  Sprinkle berries and remaining sugar mixture and pecans over cake batter.  Using a knife fold berries and sugar mixture into cake batter for ripple effect.

Bake at 350 for 40 minutes or until done.

I like the pecans fine so I grind them in the mini processor. 

Sugar and butter - YUM!

First layer

Second layer

Ready for the ripple effect

Rippled!

I hope you all have a wonderful Mother's Day!!