She gave me the recipe earlier this year and finally, Wednesday, I had all the ingredients on hand and I made this yummy cake.
While I ran an unexpected errand this afternoon, Rachel made the frosting. This cake can be made into a layer cake with this delightful frosting in between the layers as well....sigh!
I know you are all drooling onto your keyboards about now, so I shall share the recipe with you -
Blueberry Citrus Cake
1 box lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1 T. lemon zest
1 T. orange zest
Preheat oven to 350 degrees. Grease and lightly flour two 8 inch or 9 inch round cake pans. You can also use a 9x13 pan. Set aside.
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 spoon gently fold in blueberries, lemon zest and orange zest. Pour batter into prepare pans. Bake for 35-40 minutes or until something poked into the middle of the cake comes out clean! Cool layers in pan for 10 minutes and then remove cakes from the pans, and cool them on a wire rack. For a 9x13 pan simply allow the cake to cool completely.
Frost with Citrus Frosting. Store cake covered in the refrigerator.
In a mixing bowl combine
1/4 cup butter (softened)
3 oz of cream cheese
Add 3 cups of powdered sugar
and 2 Tablespoons orange juice
Beat until combined. In a small bowl beat 1 cup whipping cream until soft peaks, add to cream cheese mixture. Add 2 T. orange zest and 2 T. lemon zest. Beat on low until combined.
This would be a great cake to serve with tea! It is easy to make and delightful to eat!