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Blueberry Citrus Cake

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Submitted by tishley

YIELD

1 cake

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
BOX BOX CAKE MIX, LEMON *
½ 118
CUP ML ORANGE JUICE
½ 118
CUP ML WATER
79
CUP ML VEGETABLE OIL
3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML BLUEBERRIES
fresh or frozen
1 15
TABLESPOON ML ORANGE ZEST
freshly grated
1 15
TABLESPOON ML LEMON ZEST
freshly grated
Citrus frosting
3 86.7
OUNCES ML/G CREAM CHEESE
softened
¼ 59
CUP ML BUTTER
softened
3 7.1E+2
CUPS ML POWDERED SUGAR
2 3E+1
TABLESPOONS ML ORANGE JUICE
freshly squeezed
1 237
2 3E+1
TABLESPOONS ML ORANGE ZEST
freshly grated
1 15
TABLESPOON ML LEMON ZEST
freshly grated

Directions

Preheat oven to 350℉ (180℃).

Grease and lightly flour 2 8 inch or 9 inch round cake pans.

In a large bowl blend cake mix, eggs, oil, water and orange juice.

Once blended beat on medium speed 2 full minutes.

Gently fold in blueberries.

Pour into pans and bake 30 to 35 minutes or til done.

Cool on rack for 10 minutes, then invert on rack (blueberry side up) and cool completely.

For frosting: Blend butter and cream cheese until fluffy.

Beat in powdered sugar and orange juice.

In a separate bowl beat the whipping cream until soft peaks form.

Blend whipped cream into frosting and add grated zest.

Beat til combined and frost cake as you would normally frost a 2 layer cake.

(Blueberry side of layers should be up).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 999 57% from fat
 % Daily Value *
Total Fat 63g 98%
Saturated Fat 29g 147%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 225mg 9%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 36% Vitamin C 47%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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