1 box lemon cake mix
1/2 c. orange juice
1/2 c. water
1/3 c. oil
3 eggs
1 1/2 c. fresh or frozen blueberries
1 tbsp. orange zest, freshly grated
1 tbsp. lemon zest, freshly grated

Preheat oven to 350°F. Grease and lightly flour 2 (8 or 9-inch) round cake pans.

In a large bowl blend cake mix, eggs, oil, water and orange juice. Once blended beat on medium speed 2 full minutes. Gently fold in blueberries. Pour into pans and bake at 350°F for 30 to 35 minutes or until done. Cool on rack for 10 minutes, then invert on rack (blueberry side up) and cool completely.

CITRUS FROSTING:

1 (3 oz.) pkg cream cheese, softened
1/4 c. butter, softened
3 c. powdered sugar
2 tbsp. orange juice, freshly squeezed
1 c. whipping cream
2 tbsp. orange zest, freshly grated
1 tbsp. lemon zest, freshly grated

Blend butter and cream cheese till fluffy. Beat in powdered sugar and orange juice. In a separate bowl beat the whipping cream till soft peaks form. Blend whipped cream into frosting and add grated zest. Beat until combined and frost cake as you would normally frost a 2 layer cake.

Note: Blueberry side of layers should be up.