Blueberry Citrus Cake

filed under: Cakes on September 17, 2012I know its fall, but I wanted to make one last summer inspired cake! I know its fall, but I wanted to make one last summer inspired cake! Course: Dessert Cuisine: American Keyword: Blueberry Citrus Cake Servings: 8 servings Author: Amanda Rettke 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 blueberriesHeat 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  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!Throw some fresh blueberries on top and call it a day.  🙂Did You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Chocolate Zucchini Cake with Blueberry Lemon ButtercreamThe Best Zucchini Pancakes

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