Blueberry Citrus Cake

Transform a cake mix into a delectable cream cheese frosted dessert by stirring in berries and other goodies.

blueberry citrus cake on plate with lemon peel
Photo: Scott Little
Prep Time:
30 mins
Cool Time:
2 hrs
Bake Time:
35 mins
Total Time:
30 mins


  • 1 package 2-layer-size lemon cake mix

  • ½ cup orange juice

  • ½ cup water

  • 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


  1. 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.

  2. 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.

  3. 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

  1. 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.

Nutrition Facts (per serving)

493 Calories
25g Fat
66g Carbs
4g Protein
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.