Blueberry Citrus Cake
- Preheat oven to 350 degees F. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set aside.
- In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with Citrus Frosting. Garnish with orange peel curls, if desired. Store frosted cake in the refrigerator. Makes 12 servings.
From the Test Kitchen
Up to 8 hours ahead, bake cake and cool. Frost and store in the refrigerator for up to 8 hours.
- In a medium bowl beat together one 3-ounce package softened cream cheese and 1/4 cup softened butter until fluffy. Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined. In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 tablespoons finely shredded orange peel, and 1 tablespoon finely shredded lemon peel. Beat on low until combined.
Nutrition Facts (Blueberry Citrus Cake)
- Per serving:
- 493 kcal ,
- 25 g fat
- (11 g sat. fat ,
- 98 mg chol. ,
- 345 mg sodium ,
- 66 g carb. ,
- 1 g fiber ,
- 4 g pro.