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Blueberry Citrus Cake

 Blueberry Citrus Cake
“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
12 ServingsPrep: 40 min. Bake: 20 min. + cooling

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.

2 of 2

Blueberry Citrus Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.