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Pat's Blueberry Citrus Cake Recipe

Recipe by: PigMundt

"My aunt has been making this for years and I finally got the nerve to make it today for Labor Day. It would be a great picnic/summer party dessert. Ice with your favorite lemon frosting. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In1 h 20 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • 2Stir 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.
  • 3Bake 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.
Ingredients
  • 8 servings
  • 403 cals
  • 1 (18.25 ounce) package lemon cake mix
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lemon zest
Nutrition

Amount per serving ( 5 total)

  • Calories:
    403
    20%
  • Fat:
    18.7
    29%
  • Carbs:
    53.3
    17%
  • Protein:
    6.5
    13%
  • Cholesterol:
    86
    29%

Based on a 2,000 calorie diet

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