Blueberry Citrus Cake

• 1 package yellow cake mix (regular size)
• 3 large eggs
• 1 cup orange juice
• 1/3 cup canola oil
• 1-1/2 cups fresh blueberries
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 2 tablespoons orange juice
• 2 teaspoons grated orange zest
• 1 teaspoon grated lemon zest
• 2 cups whipped topping

1. In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping.
4. Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.

yellow cake, eggs, orange juice, canola oil, fresh blueberries, lemon zest, orange zest, cream cheese, butter, sugar, orange juice, orange zest, lemon zest

Taken from www.tasteofhome.com/recipes/blueberry-citrus-cake/ (may not work)