BLUEBERRY CITRUS CAKE

Blueberry Citrus Cake image

"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

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 347mg sodium, Carbohydrate 73g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.