Put your diet aside for a piece of this cake, because some things are most definitely worth the calories. You can jog a little longer tomorrow. This cake is that good. I’ve made a few modifications, but the original recipe is from my dog-eared June 2001 Bon Appetit magazine. This would be a great finish to your Easter meal.
Blueberry Orange Cake with Cream Cheese Frosting
Cake:
2 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 Tbls. unsalted butter, softened
1 1/2 cups sugar
3 Tbls. thawed orange juice concentrate
1 1/2 tsp. orange zest
1 tsp. vanilla
4 eggs
1 cup milk
Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans. (If you want, line the bottoms of the pans with parchment paper–I always forget this step, but it does help.) Sift the flour, baking powder and salt into a bowl, and set aside. In another bowl, beat the butter until fluffy. Gradually add the sugar and then beat until well blended. Beat in orange juice concentrate, orange zest and vanilla. Beat in eggs one at a time. Alternate beating in the flour mixture and milk, about 1/3 of each at a time. Pour into the prepared pans. Bake about 30 minutes, until pick or cake tester comes out clean when stuck in the middle of the cakes.
Filling:
2 cups blueberries (fresh is best, but use frozen if you must–thaw and drain well first)
2 Tbls. sugar
1 tsp. fresh lemon juice
Combine blueberries, sugar and lemon juice in a small sauce pan. Bring to boil over high heat, stirring until the sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries a bit with a fork as you go, about 8 minutes. Put in the refrigerator until cold.
Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/4 cups powdered sugar
2 Tbls. thawed orange juice concentrate
1 tsp orange zest
1/2 tsp vanilla
Beat cream cheese and butter until blended. Gradually beat in powdered sugar, orange juice concentrate, orange zest and vanilla. Chill about 30 minutes until firm.
To assemble the cake, spread the filling in between the layers, then frost the sides and top with the cream cheese frosting.