Best Blueberry Citrus Cake Recipes

BLUEBERRY CITRUS CAKE

Steps:

• 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , 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.

BLUEBERRY ANGEL FOOD CAKE WITH CITRUS GLAZE

Steps:

• Preheat oven to 375'F
• FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
• In a large bowl beat egg whites with a high speed mixer until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 1 cup sugar, 2 tbsp. at a time, beating until stiff peaks form.
• Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
• Combine 2 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
• Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
• Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
• Invert the pan on a bottle by putting it in the hole in the middle of the pan if it doesn't have little feet on it.
• Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
• Put the cake on a plate and decorate with the glaze.
• FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
• Enjoy!

PAT'S BLUEBERRY CITRUS CAKE

Steps:

• 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.