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Cake: Blueberry & Orange Layer Cake w/Cream Cheese Frosting

Source of Recipe

Mastercook


List of Ingredients

Cake
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
Filling
2 1/2 pint baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
Frosting
1 package cream cheese -- (8 ounce) 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
2 1/2 pint baskets blueberries



Recipe

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.

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.)