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Blueberry Citrus Cake

Total Time

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

Makes

12 servings

“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

Ingredients

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

Directions

  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 in 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.

Nutrition Facts

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

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