Blueberry Citrus Cake Transform a cake mix into a delectable cream cheese frosted dessert by stirring in berries and other goodies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Cool Time: 2 hrs Bake Time: 35 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 package 2-layer-size lemon cake mix ½ cup orange juice ½ cup water ⅓ cup cooking oil 3 eggs 1 ½ cup fresh or frozen blueberries 1 tablespoon finely shredded orange peel 1 tablespoon finely shredded lemon peel 1 recipe Citrus Frosting (see below) Orange peel curls (optional) Citrus Frosting 1 3 ounce package softened cream cheese ¼ cup softened butter 3 cup sifted powdered sugar 2 tablespoon orange juice 1 cup whipping cream 2 tablespoon finely shredded orange peel 1 tablespoon finely shredded lemon peel Directions 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. Citrus Frosting 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. Up to 8 hours ahead, bake cake and cool. Frost and store in the refrigerator for up to 8 hours. Rate it Print Nutrition Facts (per serving) 493 Calories 25g Fat 66g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 493 % Daily Value * Total Fat 25g 32% Saturated Fat 11g 55% Cholesterol 98mg 33% Sodium 345mg 15% Total Carbohydrate 66g 24% Protein 4g Vitamin C 7.1mg 35% Calcium 90.9mg 7% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.