Pat's Blueberry Citrus Cake

2 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 1 hr 20 min

“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!” - by PigMundt

Ingredients

1 (18.25 ounce) package lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 1/2 cups fresh blueberries
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

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Metric US

Original recipe yields 1 9-inch layer cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
403 cal
20%

Fat
18.7 g
29%

Carbs
53.3 g
17%

Based on a 2,000 calorie diet

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Reviews (2)

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bonnie-one

Jul. 13, 2012

"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 lov..." See moree 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 !"

mmyers168

Aug. 16, 2012

"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. ..." See moreI 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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