blueberry citrus cake
(3 ratings)
I am always asked for the recipe every time I make this delicious cake. Quick and easy to prepare is a plus. I also have used frozen blueberries in this cake..they work fine if you can't get fresh. Enjoy!
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(3 ratings)
yield
12 serving(s)
prep time
40 Min
cook time
20 Min
Ingredients For blueberry citrus cake
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1 pkgyellow cake mix (regular size)
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3eggs
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1 corange juice
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1/3 ccanola oil
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1 - 1/2 cfresh blueberries ( i have used frozen )
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1 Tbspgrated lemon peel
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1 Tbspgrated orange peel
- CITRUS FROSTING:
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1 pkg(3 ounces) cream cheese, softened
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1/4 cbutter, softened
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3 cconfectioners' sugar
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2 Tbsporange juice
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2 tspgrated orange peel
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1 tspgrated lemon peel
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2 cwhipped topping
How To Make blueberry citrus cake
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1In 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.
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2Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans.
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3Bake 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.
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4For 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.
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5Spread frosting between layers and over the top and sides of cake. Refrigerate until serving
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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