I know its fall, but I wanted to make one last summer inspired cake!
Blueberry Citrus Cake
- 1 box lemon cake
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 cup orange juice
- 1/2 cup water
- 1/3 cup oil
- 3 eggs
- 1 1/2 cups fresh blueberries
- Heat oven to 350 and prepare two 8-in round cake pans.
- In mixer, combine cake mix, orange zest, lemon zest, orange juice, water, oil, and eggs on low for 30 seconds. Increase speed to medium and mix for a couple minutes. Remove bowl from mixer and carefully fold in blueberries.
- Pour batter into pans and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- From Better Homes and Gardens New Cookbook
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This cake is right from the Better Homes and Gardens New Cookbook. And it is fabulous. And oh-so-summery!
For the frosting I just threw together some confectioners sugar, some of my leftover zest, and milk. I know I liked the final result!
I love lemon mousse with berries.
I love love love strawberry shortcake!
Beautiful cake Amanda!
I love S’mores (Homemade Style) with homemade graham crackers and marshmallows. So yummy! Thanks for running this fun contest!
This cake looks beautiful! My favorite summer dessert is chocolate ice-cream.
My favorite summer dessert is s’mores. or just plain roasted marshmallows. but a legit dessert? lemon cupcakes
Told my mom she has a wonderful smile 🙂
I told my husband and it made him smile 🙂
Can I ask why you use box cake mixes? It’s so easy and much tastier to make a cake from scratch. Not to mention all the preservatives and additives. Bit disappointed TBH.
Bethany, if you read my blog you will see that I use everything. I have over 100 original recipes on my site with from-scratch ingredients. Frankly, I get quite disenchanted by the homemade vs. box debate. I am just happy when people choose to bake! I would never judge someone for using a box, I would be grateful and thankful they chose to share! 😉
Thanks for your reply. Frankly I didn’t think this even was a debate anymore.
I made this cake today and the berries all sunk to the bottom of the cakes. Is there any way to make them suspend evenly throughout the batter? It was delicious, by the way, even though it looked like blueberry upside-down cake.
Dust the blueberries with flour before adding to the mix and then fold over with a knife really carefully.
Great idea. Thanks!