Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipe
Servings: 10
Ingredients
- 2 1/2 c. cake flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. unsalted butter plus
- 2 Tbsp. unsalted butter - (1 1/4 sticks) room temperature
- 1 1/2 c. sugar
- 3 Tbsp. frzn orange juice concentrate thawed
- 1 1/2 tsp grated orange peel
- 1 tsp vanilla extract
- 4 lrg Large eggs
- 1 c. whole lowfat milk
- 2 x baskets blueberries - (1/2 pint ea)
- 2 Tbsp. sugar
- 1 tsp fresh lemon juice
- 1 pkt cream cheese - (8 ounce) room temperature
- 1/2 c. unsalted butter - (1 stick) room temperature
- 3 1/4 c. powdered sugar
- 2 Tbsp. frzn orange juice concentrate thawed
- 1 tsp grated orange peel
- 1/2 tsp vanilla extract
- 2 x baskets blueberries - (1/2 pint ea)
Directions
- 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 till fluffy. Gradually add in sugar, beating till blended. Beat in concentrate, peel, and vanilla. Beat in Large eggs 1 at a time. Beat in flour mix in 4 additions alternately with lowfat milk in 3 additions.
- Divide batter between prepared pans. Bake cakes till tester inserted into center comes out clean, about 30 min. Cold in pans on rack.
- For Filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring till sugar dissolves. Boil till mix is reduced to 3/4 c., stirring occasionally and mashing berries coarsely with fork, about 8 min. Refrigeratefilling uncovered till cool, about 30 min.
- For Frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Refrigeratetill hard but spreadable, about 30 min.
- 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. Refrigerate5 min. Top with second layer, flat-side down. Spread 1/2 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 644 | |
| Calories from Fat 210 | 33% |
| Total Fat 23.82g | 30% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 410mg | 17% |
| Potassium 167mg | 5% |
| Total Carbs 102.94g | 27% |
| Dietary Fiber 0.7g | 2% |
| Sugars 75.66g | 50% |
| Protein 6.51g | 10% |
