Blueberry Citrus Cake Recipe

Blueberry Citrus Cake Recipe photo by Taste of Home

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“My husband and I grow blueberries for market-and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks." —Shirley M. Cooper, Salemburg, North Carolina

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Blueberry Citrus Cake Recipe

Prep: 40 min. Bake: 20 min. + cooling

Yield: 12 Servings

40 20 60

Ingredients

1 package yellow cake mix (regular size)
3 eggs
1 cup orange juice
1/3 cup canola oil
1-1/2 cups fresh blueberries
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
CITRUS FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
2 cups whipped topping

Directions

In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping.
Spread frosting between layers and over the top and sides of cake. Refrigerate until serving. Yield: 12 servings.

Nutritional Facts 1 slice equals 472 calories, 19 g fat (9 g saturated fat), 71 mg cholesterol, 347 mg sodium, 73 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Citrus Cake in Country Woman June/July 2008, p35