Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipe

click to rate
1 vote | 1736 views
Servings: 10

Ingredients

Cost per serving $0.79 view details
  • 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

  1. 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.
  2. 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.
  3. Divide batter between prepared pans. Bake cakes till tester inserted into center comes out clean, about 30 min. Cold in pans on rack.
  4. 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.
  5. 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.
  6. 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.)
  7. This recipe yields 10 to 12 servings.

Toolbox

Add the recipe to which day?
« Today - Jul 02 »
Today - Jul 02
July 3 - 9
July 10 - 16
July 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment