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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 box lemon cake mix
1/2 cup plus 2 tablespoons orange juice (separated & reserved)
1 cup water
1/3 cup vegetable oil
3 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 tbsp freshly grated orange zest
1 tbsp freshly grated lemon zest
1 cup confectioners sugar
Optional: extra lemon or orange zest for garnish
Preheat oven according to cake mix directions. Grease & flour Bundt pan; set aside.
In a large mixing bowl, combine lemon cake mix, 1/2 cup orange juice, water, oil and beaten eggs. Beat mixture on low speed for 30 seconds, then increase speed to medium and beat batter for an additional 2 minutes.
Gently fold in citrus zests and blueberries, mixing only until combined to prevent the batter from turning blue. Immediately pour cake batter into prepared Bundt pan and bake according to package directions, or until a toothpick inserted near the center of cake comes out clean. Cool cake completely in Bundt pan set on wire rack.
When cake is cool, place serving plate over the top of Bundt pan and invert to release the cake.
To prepare the glaze, blend reserved orange juice with powdered sugar and mix until smooth, then drizzle over cake. If desired, garnish glazed cake with additional lemon and/or orange zests.
Yield: Serves 10-12
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BLUEBERRY-CITRUS BUNDT CAKE WITH CITRUS GLAZE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 box lemon cake mix
1/2 cup plus 2 tablespoons orange juice (separated & reserved)
1 cup water
1/3 cup vegetable oil
3 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 tbsp freshly grated orange zest
1 tbsp freshly grated lemon zest
1 cup confectioners sugar
Optional: extra lemon or orange zest for garnish
Preheat oven according to cake mix directions. Grease & flour Bundt pan; set aside.
In a large mixing bowl, combine lemon cake mix, 1/2 cup orange juice, water, oil and beaten eggs. Beat mixture on low speed for 30 seconds, then increase speed to medium and beat batter for an additional 2 minutes.
Gently fold in citrus zests and blueberries, mixing only until combined to prevent the batter from turning blue. Immediately pour cake batter into prepared Bundt pan and bake according to package directions, or until a toothpick inserted near the center of cake comes out clean. Cool cake completely in Bundt pan set on wire rack.
When cake is cool, place serving plate over the top of Bundt pan and invert to release the cake.
To prepare the glaze, blend reserved orange juice with powdered sugar and mix until smooth, then drizzle over cake. If desired, garnish glazed cake with additional lemon and/or orange zests.
Yield: Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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