I found this recipe back in 1998 when I was living with my good friend Michele in Pittsburgh for the summer. I was doing an internship at the Senator John Heinz Pittsburgh Regional History Center between my first and second years at the Cooperstown Graduate Program.
I don't remember what magazine it came from -- it was a women's magazine that Michele subscribed to at the time. I copied it down and have made it for special occasions ever since! It is fabulous. And the homemade frosting is even BETTER!
(Next time I make it, I will take a picture!)
Citrus Blueberry Cake
Cake:
1 pkg lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
3 eggs
1 1/2 cups fresh or frozen blueberries
1 Tbsp orange zest
1 Tbsp lemon zest
Preheat oven to 350 and grease two round baking pans.
Combine cake mix, OJ, water, oil and eggs. Beat on low for 30 seconds. Then increase to medium speed for 2 minutes. Fold in blueberries and both zests. Pour into pans.
Bake for 35-40 minutes. Cool in pan for 10 minutes. Remove from pan to cooling rack, cool completely, and frost. This cake is great served cold or at room temperature.
Citrus Frosting:
3 oz pkg cream cheese, softened
1/4 butter, softened
3 cups sifted powdered sugar
2 Tbsp orange juice
2 Tbsp orange zest
1 Tbsp lemon zest
1 cup whipping cream
Beat cream cheese and butter until fluffy. Add powdered sugar and OJ. Beat until combined.
In small, chilled metal bowl, beat whipping cream until soft peaks form. Add to cream cheese mixture.
Add both zests and beat on low until combined.
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