Blueberry And Orange Layer Cake With Cream Cheese Frosting

Recipe Ingredients

		Cake
2 1/2 cups	156g / 5.5oz	Cake flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - plus
2 tablespoons	30ml	Unsalted butter - (1 1/4 sticks) - room temperature
1 1/2 cups	297g / 10oz	Sugar
3 tablespoons	45ml	Frozen orange juice concentrate - thawed
1 1/2 teaspoons	7.5ml	Grated orange peel
1 teaspoon	5ml	Vanilla extract
4 teaspoons	20ml	Eggs (large)
1 cup	237ml	Whole milk
		Filling
2		Baskets blueberries - (1/2 pint ea)
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Fresh lemon juice
		Frosting
1		Cream cheese - (8 oz) - room temperature
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
3 1/4 cups	643g / 22oz	Powdered sugar
2 tablespoons	30ml	Frozen orange juice concentrate - thawed
1 teaspoon	5ml	Grated orange peel
1/2 teaspoon	2.5ml	Vanilla extract
		Topping
2		Baskets blueberries - (1/2 pint ea)

Recipe Instructions

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.

Source:
Bon Appetit, June 2001

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