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Blueberry and Orange Layer Cake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 10-12
For the 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/5 oz/141 g) unsalted butter, room temperature
1 1/2 cups granulated 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

For the Filling:
2 1/2 pints fresh blueberries
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

For the Frosting:
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick/4 oz/113 g) unsalted butter, room temperature
3 1/4 cups confectioners' sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract

2 1/2 pints fresh blueberries
Orange peel strips

For the Cake:
Preheat oven to 350°F (180°C). Butter and flour two 9-inch round 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 the 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 the 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.

To Assemble Cake:
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. If desired, spread blueberries over top of cake and garnish with strips of orange peel. (Can be made 1 day ahead; chill. Serve at room temperature.)

Makes 10 to 12 servings.

Date: May 13, 2004


Reviewer: Naomi McKay
This cake has a wonderful flavor. I doubled the recipe and made it into a 3 layer cake. My only complaint was that it was alittle dry. Next time I may add a bit of mayo or brush it with a orange sugar syrup. I made this for the dessert restaurant where I worked and got good compliments.

Reviewer: Jacob Alvarez
It has a soft and warm texture with loads of sweet icing. I made this cake thinking it looked easy enough and it was, and it made a great birthday cake that looked extremly fancy topped with blueberries.. Dig in!


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