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Pat's Blueberry Citrus Cake

Rated as 4 out of 5 Stars

"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 h 20 m servings 403
Original recipe yields 8 servings (1 9-inch layer cake)


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  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.

Nutrition Facts

Per Serving: 403 calories; 18.7 53.3 6.5 86 490 Full nutrition

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Read all reviews 4
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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 ...

Five stars for this recipe because everyone who had a piece just raved and went back for a "smidgen more". Lemon and blueberry are an awesome combo and this recipe delivers. I would suggest th...

I just made this cake and I'm so mad! All the blueberries sunk to the bottom and stuck the cake to the pan! It sounded so good too. It'll likely still get eaten, but I was going to take it to an...