Blueberry Citrus Cake Recipe
Blueberry Citrus Cake Recipe photo by Taste of Home
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Blueberry Citrus Cake Recipe

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4.5 17 13
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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 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
  • 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

Nutritional Facts

1 slice: 472 calories, 19g fat (9g saturated fat), 71mg cholesterol, 347mg sodium, 73g carbohydrate (53g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Spread frosting between layers and over the top and sides of cake. Refrigerate until serving. Yield: 12 servings.
Originally published as Blueberry Citrus Cake in Country Woman June/July 2008, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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miro7 User ID: 7311901 172708
Reviewed Jun. 22, 2013

"The taste of this is great, however the "icing" is terrible! It is a sloppy runny mess. The cake tastes amazing, but next time I make this, I will make a lot less of the icing and with only half a cup of whipped cream."

SheriAileen User ID: 7267708 105934
Reviewed May. 20, 2013

"This was the best cake I have ever made and ever tasted. There were 5 adults and not one piece was left. Everyone loved it."

bholme43 User ID: 1264944 175767
Reviewed Sep. 4, 2012

"I added crushed pineapple (drained) to the icing. My family loved it!!!!"

Hollyk7 User ID: 2183573 172706
Reviewed Jun. 24, 2012

"Great recipe!!! Really tasty and such easy ingredients! Everyone was very impressed by this cake and there was definitely none left over! :)"

lthur714 User ID: 6416454 172703
Reviewed Dec. 21, 2011

"I made this cake for my husband's birthday. Everyone's reaction was OMG! OMG! It is the ONLY cake I've ever made that was completely GONE at the end of the meal. We gave a piece to our neighbor and hedidn't even wait for a fork before he dug in. This cake is very light and flavorful. Very, very good. My daughter requested it for her birthday, too, so we'll be enjoying it again soon."

bethstrick User ID: 4731030 105082
Reviewed May. 31, 2011

"Very light and refreshing! My family LOVED it. Great for summer gatherings."

Rettarican User ID: 5539399 178043
Reviewed May. 27, 2011

"Can I use a white cake mix with this recipe?"

greenmountain User ID: 463661 105078
Reviewed Sep. 22, 2010

"I made this for a Labor Day gathering. It was BIG hit, with requests to make it again. I made it in a 9x13" cake pan, adjusting the baking time to a little less than what was on the box mix. I made and used the entire frosting recipe. It really was a delicious dessert!"

kmarket User ID: 4836431 105933
Reviewed Sep. 2, 2010

"This has become my all-time favorite cake recipe. quick and easy to prepare--- and yes, I use frozen (unthawed) blueberries all the time. Simply the best!!"

bdstickles User ID: 4170423 172699
Reviewed Jul. 22, 2010

"I'd love to try this recipe, but does anyone know how frozen blueberries would work in it? Should they be thawed or left frozen? Thanks"

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