Recipe by PigMundt
"My aunt has been making this for years and I finally got the nerve to make it today for Labor Day. It would be a great picnic/summer party dessert. Ice with your favorite lemon frosting. Enjoy!"
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1 (18.25 ounce) package
lemon cake mix
1 1/2 cups
grated orange zest
grated lemon zest
I purchased a lemon cake mix in error, gave this a try. The amount of the orange and lemon zest seems excessive, I cut back to 1 teaspoon of each, I added 1/2 teaspoon ground Cardamom, because I love how it accents blueberries. I baked in a 9 x 14 pan for 38 minutes. I'm not so big on sweet frosting, I glazed with simple glaze of 1 cup confectioners sugar with 1/4 cup lemon juice. It's a nice change of pace. I will make this again !
Thanks for sharing your yummy recipe. The lemon and blueberry flavors mix nicely. I made the recipe exactly as stated, except I made cupcakes. The cupcakes baked beautifully and were done in 18 mins. I made a thin icing using 3 tablespoons butter creamed with 1 teaspoon lemon zest. Then I added about 2 cups confectioners sugar (add more if you want more sweetness or until desired consistency), 1-2 tablespoons fresh lemon juice (to taste), 1/2 tablespoon water, and a dash of salt. Mixed it all together and dipped the cupcakes in to frost.
* Percent Daily Values are based on a 2,000 calorie diet.
Pat's Blueberry Citrus Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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