Blueberry Citrus Cake
Yield
1 cakePrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box | cake mix, lemon | * |
| ½ | cup | orange juice |
|
| ½ | cup | water |
|
| ⅓ | cup | vegetable oil |
|
| 3 | large | eggs |
|
| 1 ½ | cups |
blueberries
fresh or frozen |
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 1 | tablespoon |
lemon zest
freshly grated |
|
| Citrus frosting | |||
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
softened |
|
| 3 | cups | powdered sugar |
|
| 2 | tablespoons |
orange juice
freshly squeezed |
|
| 1 | cup | heavy whipping cream |
|
| 2 | tablespoons |
orange zest
freshly grated |
|
| 1 | tablespoon |
lemon zest
freshly grated |
|
Trans-fat Free
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).
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