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Dear friend, Anne, is a marvelous cook and the source for many of my favorite recipes. I have an abundance of blueberries this year on my blueberry bushes. Anne made the most marvelous cake for a family Fourth of July picnic using blueberries and a lemon cake mix. I share it here today with you. Like my last recipe Brookies, Blueberry Citrus Cake works well for a book club or readers’ group get-together, family party, or any other fun gathering.

Blueberry Citrus Cake

Ingredients:

1 package 2-layer-size lemon cake mix

½ cup orange juice

½ cup water

1/3 cup cooking oil

3 eggs

1-½ cups fresh or frozen blueberries

1 Tablespoon finely shredded orange peel (1 large)

1 teaspoon finely shredded lemon peel (2 lemons)

1 recipe Citrus Frosting (recipe below)

Directions:

1- Preheat oven to 350°.

2- Grease-and lightly flour two 8×1 ½ inch or 9xl ½ inch round baking pans; set aside. (Try coating the fresh blueberries with some of the dry cake mix to keep the berries from settling to the bottom of the pans.)

3- In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Then, beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes.

4- With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.

5- Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean.

6- Cool layers in pans on wire racks for 10 minutes. Then, remove cakes from pans and cool thoroughly on racks.

7- Frost with Citrus Frosting (recipe below).

Citrus Frosting

Ingredients:

3-ounce package of cream cheese

1/4-cup softened butter

3 cups powdered sugar

2 Tablespoons orange juice

1 cup whipping cream

1 Tablespoon finely shredded orange peel

1/2 Tablespoon finely shredded lemon peel

Orange peel curls and additional blueberries for garnishing (optional)

Directions:

1- In a medium bowl beat together one 3-ounce package softened cream cheese and ¼ cup softened butter until fluffy.

2- Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined.

3- In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture.

4- Add 1 Tablespoon finely shredded orange peel, and ½ Tablespoon finely shredded lemon peel. Beat on low until combined.

5- Frost cake. Garnish with orange peel curls and fresh blueberries, if desired.

Notes:

Store frosted cake in the refrigerator. Serves 12. 

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