Pat's Blueberry Citrus Cake recipe

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Ingredients

1 (18.25 ounce) package lemon cake mix
½ cup orange juice
½ cup water
⅓ cup vegetable oil
3 eggs
1 ½ cups fresh blueberries
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

Nutrition Info

402.8 calories
carbohydrate: 53.3 g
cholesterol: 86.4 mg
fat: 18.7 g
fiber: 1.4 g
protein: 6.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 489.6 mg
sugar: 32.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

  2. Stir 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.

  3. Bake 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.

Recipe Yield

1 9-inch layer cake

Recipe Note

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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