Pat's Blueberry Citrus Cake

Pat's Blueberry Citrus Cake

Made  times
PigMundt 0

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 403 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. Stir lemon cake mix, orange juice, water, vegetable oil, and eggs in a bowl to moisten; beat with an electric mixer on low for 30 seconds. Increase mixer speed to medium and beat for 2 more minutes. Gently fold in blueberries, orange zest, and lemon zest. Divide batter into prepared cake pans.
  3. Bake in the preheated oven until cakes spring back when lightly pressed with a finger and a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Cool thoroughly before frosting.



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...

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 ...

From around the web