Blueberry Citrus Cake

By melanieroe

Prep: 30 min.
Bake: 35 min.
Cool: 2 hours

Nutrition Facts
Calories 493, Total Fat (g) 25, Saturated Fat (g) 11, Cholesterol (mg) 98, Sodium (mg) 345, Carbohydrate (g) 66, Fiber (g) 1, Protein (g) 4, Vitamin A (DV%) 18, Vitamin C (DV%) 12, Calcium (DV%) 9, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 package 2-layer-size lemon cake mix
• 1/2 cup orange juice
• 1/2 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1-1/2 cups fresh or frozen blueberries
• 1 tablespoon finely shredded orange peel
• 1 tablespoon finely shredded lemon peel
• 1 recipe Citrus Frosting (see below)
• Orange peel curls (optional)

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degees F. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set aside.

2. In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.

3. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with Citrus Frosting. Garnish with orange peel curls, if desired. Store frosted cake in the refrigerator. Makes 12 servings.

Citrus Frosting: In a medium bowl beat together one 3-ounce package softened cream cheese and 1/4 cup softened butter until fluffy. Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined. In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 tablespoons finely shredded orange peel, and 1 tablespoon finely shredded lemon peel. Beat on low until combined.

Make-Ahead Tip: Up to 8 hours ahead, bake cake and cool. Frost and store in the refrigerator for up to 8 hours.