Blueberry Citrus Cake

Serves: 11
Total Calories: 136


1 (18 1/4-ounce) package lemon cake mix
1/2 cup plus 2 tablespoons orange juice
1 cup water
1/3 cup oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 tablespoon orange zest
1 tablespoon lemon zest
1 cup powdered sugar
Garnish: lemon and orange zest


In a large bowl, combine cake mix, 1/2 cup 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 and zests. Pour batter into a greased and floured Bundt® pan. Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool completely in pan on wooden rack. Turn out of pan. Blend remaining orange juice and powdered sugar until smooth; drizzle over cake. Sprinkle with zests.

Tip: Top off desserts with homemade whipped cream…it’s really easy to make. Whip one cup heavy cream until soft peaks form, then add one tablespoon sugar and one teaspoon vanilla extract. Continue to whip until stiff peaks form. Delicious!

Nutritional Facts:

Serves: 11
Total Calories: 136
Calories from Fat: 73

This Blueberry Citrus Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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