Pat's Blueberry Citrus Cake

Pat's Blueberry Citrus Cake

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
PigMundt
Recipe by  PigMundt

“My aunt has been making this for years and I finally got the nerve to make it today for Labor Day. It would be a great picnic/summer party dessert. Ice with your favorite lemon frosting. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch layer cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. Stir lemon cake mix, orange juice, water, vegetable oil, and eggs in a bowl to moisten; beat with an electric mixer on low for 30 seconds. Increase mixer speed to medium and beat for 2 more minutes. Gently fold in blueberries, orange zest, and lemon zest. Divide batter into prepared cake pans.
  3. Bake in the preheated oven until cakes spring back when lightly pressed with a finger and a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Cool thoroughly before frosting.

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Reviews (2)

Rate This Recipe
bonnie-one
28

bonnie-one

I purchased a lemon cake mix in error, gave this a try. The amount of the orange and lemon zest seems excessive, I cut back to 1 teaspoon of each, I added 1/2 teaspoon ground Cardamom, because I love how it accents blueberries. I baked in a 9 x 14 pan for 38 minutes. I'm not so big on sweet frosting, I glazed with simple glaze of 1 cup confectioners sugar with 1/4 cup lemon juice. It's a nice change of pace. I will make this again !

Life Tastes Good
2

Life Tastes Good

Thanks for sharing your yummy recipe. The lemon and blueberry flavors mix nicely. I made the recipe exactly as stated, except I made cupcakes. The cupcakes baked beautifully and were done in 18 mins. I made a thin icing using 3 tablespoons butter creamed with 1 teaspoon lemon zest. Then I added about 2 cups confectioners sugar (add more if you want more sweetness or until desired consistency), 1-2 tablespoons fresh lemon juice (to taste), 1/2 tablespoon water, and a dash of salt. Mixed it all together and dipped the cupcakes in to frost.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 403 cal
  • 20%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 53.3 g
  • 17%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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