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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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âMy 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. âShirley M. Cooper, Salemburg, North Carolina Ingredients:
1 package yellow cake mix (regular size) |
3 eggs |
1 cup orange juice |
1/3 cup canola oil |
1-1/2 cups fresh blueberries |
1 tablespoon grated lemon peel |
1 tablespoon grated orange peel |
citrus frosting: |
1 package (3 ounces) cream cheese, softened |
1/4 cup butter, softened |
3 cups confectioners' sugar |
2 tablespoons orange juice |
2 teaspoons grated orange peel |
1 teaspoon grated lemon peel |
2 cups whipped topping |
Directions:
1. 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.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 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.
4. Spread frosting between layers and over the top and sides of cake. Refrigerate until serving. Yield: 12 servings.
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