Blueberry Citrus Cake

Oh dear, it's kill me already good - if you're a tart n' sweet kinda treat person. And to top it off, I added a tangy citrus cream cheese frosting!We had it after a meal of fish. It was a great compliment.

Ingredients:
1 package Duncan Hines Lemon Supreme Cake Mix (umber! i know...i took the shortcut for this one)
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/2 cup water
1/3 cup vegetable oil
3 large eggs (at room temp)
1 1/2 cup fresh blueberries

Tangy Citrus Frosting:
2 tablespoons orange peel
1 1/2 tablespoons lemon peel
3 oz room temp cream cheese
1/4 cup room temp butter
3 cups confectioners sugar
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup whipping cream
1 teaspoon vanilla extract

Directions for Cake:
Preheat oven to 350. Lightly grease and flout 2 8.5 or 9.5 round cake pans and set aside. In a large bowl, combine cake mix, orange juice, water and oil. Add eggs. Beat with an electric mixer just until combined. Gently fold in fresh blueberries, orange peel, and lemon peel. Pour into prepared pans. Bake according to box instructions and pan size or until a toothpick comes out clean. Let cake cool on cooling racks in the pan for 10 min. Remove from pans carefully and continue to cool until room temp. Fill and frost the cake and place in the refridgerator until ready to serve. Garnish with a lemon wedge and fresh blueberries.

Frosting Directions:
Beat cream cheese and butter until light and fluffy. Add the powdered sugar, orange juice, and lemon juice and beat until combined with an electric mixer. In a seperately chilled bowl (place a small metal bowl in freezer 10 min prior) beat the whipping cream and vanilla until soft peaks form. Add the whipped cream to the cream cheese mixture. Add the lemon and orange peel and beat on low speed until combined.