Blueberry And Orange Layer Cake With Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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
• 2 1/2 pints baskets blueberries
• 2 tablespoons sugar
• 1 teaspoon fresh lemon juice
• 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

Recipe

• 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.).