Blueberry Citrus Cake

Ingredients:
1 package (18 ¼ ounce) yellow cake mix
3 eggs
1 cup orange juice
1/3 cup canola oil
1 ½ cup fresh blueberries
1 Tablespoons grated lemon peel
1 Tablespoon orange peel
Citrus frosting:
1 package (3 ounces) cream cheese, softened
¼ cup butter, softened
3 cups confectioners sugar
2 Tablespoons orange juice
2 Tablespoons grated orange peel
2 Tablespoons grated lemon peel
2 cups whipped topping

Directions:

• In large bowl, combine cake mix, eggs, orange juice, and oil; beat on low speed for thirty seconds.  Beat on medium for two minutes.  Fold in blueberries and peels.  Pour into two greased and floured nine inch round baking pans.
• Bake at 350° for twenty to twenty-five minutes or until toothpick comes out clean.  Cool for ten minutes before removing from pans to wire rack to cool completely.
• For frosting, in small bowl, combine cream cheese and butter until fluffy.  Add confectioners sugar, orange juice, and peels; beat until blended.  Fold in whipped topping.
• Spread frosting between layers and over the top and sides of cake.  Refrigerate until serving.

Makes 12 servings.