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Blueberry And Orange Layer Cake With Cream Cheese Frosting

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Ingredients

  • CAKE:
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter plus
  • 2 tablespoons unsalted butter - (1 1/4 sticks) room temperature
  • 1 1/2 cups sugar
  • 3 tablespoons frozen orange juice concentrate thawed
  • 1 1/2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup whole milk
  • FILLING:
  • 2 baskets blueberries - (1/2 pint ea)
  • 2 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • FROSTING:
  • 1 package cream cheese - (8 oz) room temperature
  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 3 1/4 cups powdered sugar
  • 2 tablespoons frozen orange juice concentrate thawed
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 2 baskets blueberries - (1/2 pint ea)

Details

Servings 10

Preparation

Step 1

For Cake: Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper.

Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.

For Filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

For Frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.

Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat-side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat-side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

This recipe yields 10 to 12 servings.

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