My 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.
—SHIRLEY COOPER SALEMBURG, NC
PREP: 40 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
1package yellow cake mix (regular size)
3eggs
1cup orange juice
1/3cup canola oil
1 1/2 cups fresh blueberries
1tablespoon grated lemon peel
1tablespoon grated orange peel
CITRUS FROSTING
1package (3 ounces) cream cheese, softened
1/4cup butter, softened
3cups confectioners’ sugar
2tablespoons orange juice
2teaspoons grated orange peel
1teaspoon grated lemon peel
2cups whipped topping
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 the pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, orange juice and peels; beat until blended. Fold in the whipped topping.
4. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.