Blueberry and Orange Layer Cake with Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 1/2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, 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 |
2 1/2-pint baskets blueberries |
2 tablespoons sugar |
1 teaspoon fresh lemon juice |
1 8-ounce package cream cheese, room temperature |
1/2 cup (1 stick) unsalted butter, 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 |
2 1/2-pint baskets blueberries |
Directions:
1. For cake: Preheat oven to 350°F. 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.
2. 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.
3. 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.
4. 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.)
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