Blueberry and Orange Layer Cake With Cream Cheese Frosting

Submitted by dicentra

"Bon Appetite June 2001"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 10-12

ingredients

• cake

• 2 1⁄2 cups cake flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 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 1⁄2 pints baskets blueberries
• 2 tablespoons sugar
• 1 teaspoon fresh lemon juice

• Frosting

• 1 (8 ounce) package cream cheese, room temperature
• 1⁄2 cup 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 pints 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.
2. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended.
3. 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.
4. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
5. For filling: Combine berries, sugar, and lemon juice in heavy small saucepan.
6. 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.
7. Chill filling uncovered until cold, about 30 minutes.
8. 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.
9. 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.
10. 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.).