Blueberry and Orange Layer Cake with Cream Cheese Frosting

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 pint baskets blueberries 
• 2.5 cups cake flour 
• 8 ounce cream cheese room temperature
• 4 large eggs 
• 1 teaspoon juice of lemon fresh
• 2 tablespoons orange juice concentrate frozen thawed
• 1 teaspoon orange peel grated
• 3.3 cups powdered sugar 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 0.5 teaspoon vanilla extract 
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• baking paper
• oven

Directions

1. 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.
2. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
3. 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.
4. 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.
5. Cut around cakes to loosen. Turn cakes out. Peel off parchment.
6. Place 1 layer, flat side up, on platter.
7. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down.
8. Spread 1/2 cup frosting thinly all over cake to seal.
9. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill.
10. Serve at room temperature.)