Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipes

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BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING



Blueberry and Orange Layer Cake with Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Cream Cheese     Blueberry     Orange     Summer     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

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) unsalted butter, room temperature
1 1/2 cups 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
Filling
2 1/2-pint baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 1/2-pint baskets blueberries

Steps:

  • For cake:
  • 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. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
  • For 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 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.
  • 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. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING



Blueberry and Orange Layer Cake With Cream Cheese Frosting image

Make and share this Blueberry and Orange Layer Cake With Cream Cheese Frosting recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 19

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups 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
2 1/2 pints baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 1/2 pints baskets blueberries

Steps:

  • For cake: 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.
  • Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
  • For 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 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.
  • 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. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.).

Nutrition Facts : Calories 704.9, Fat 20.5, SaturatedFat 11.4, Cholesterol 126.2, Sodium 305.6, Carbohydrate 125.5, Fiber 4.3, Sugar 90.8, Protein 8.8

ORANGE-SCENTED CAKE WITH CREAM CHEESE FROSTING



Orange-Scented Cake with Cream Cheese Frosting image

Orange zest perfumes this butter-based cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 10

Number Of Ingredients 16

2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature, plus more for buttering the pans
1 2/3 cups all-purpose flour, plus more for dusting the pans (See Cook?s Note)
1/3 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon fine salt
1 2/3 cups granulated sugar
3/4 teaspoon finely grated orange zest
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, cut into pieces, at room temperature
2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners? sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
  • Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
  • Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  • Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
  • Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
  • Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

Provided by snowangel

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces cream cheese, room temp
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease 9" spring-form pan.
  • For the cake: Cream together butter and sugar until creamy.
  • Add egg and vanilla, to creamed mixture and beat until combined.
  • Sift together flour, baking powder and salt. Add alternately with milk until combined.
  • Scrape batter into pan and spread evenly.
  • For cream cheese filling: Beat cream cheese until smooth.
  • Gradually add sugar, scraping the sides of the bowl well.
  • Add vanilla and blend.
  • Add egg and mix well.
  • Spoon cream cheese filling over cake batter.
  • Top with blueberries.
  • For the streusel: In small bowl blend sugar, flour and cinnamon.
  • Cut in butter until crumbly.
  • Sprinkle streusel on top of berries.
  • Bake 50-60 minutes.
  • Cool completely before slicing.
  • Note: I usually bake for 52 minutes.

Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

A sweet and simple cake that is perfect for any occasion.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
1 teaspoon cornstarch
⅓ cup water
2 cups fresh blueberries
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
  • Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
  • Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
  • Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING



Blueberry soured cream cake with cheesecake frosting image

The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 1h25m

Yield Cuts into 10 slices

Number Of Ingredients 10

175g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x punnets blueberry
200g tub Philadelphia cheese
100g icing sugar

Steps:

  • Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
  • Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
  • Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
  • To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium

BLUEBERRY CITRUS CAKE



Blueberry Citrus Cake image

"My husband and I grow blueberries for market-and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks." -Shirley M. Cooper, Salemburg, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

1 package yellow cake mix (regular size)
3 large eggs
1 cup orange juice
1/3 cup canola oil
1-1/2 cups fresh blueberries
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
CITRUS FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
2 cups whipped topping

Steps:

  • In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping. , Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 472 calories, Fat 19g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 347mg sodium, Carbohydrate 73g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES



Orange Layer Cake with Buttercream Frosting and Berries image

Provided by Julie Hasson

Categories     Cake     Berry     Dessert     Bake     Graduation     Wedding     Father's Day     Orange     Spring     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 14 servings

Number Of Ingredients 23

Cake
Nonstick vegetable oil spray
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
9 large egg whites
Orange-flower syrup
1 cup sugar
1 cup water
1 tablespoon orange-flower water*
Buttercream
12 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
5 1/2 cups powdered sugar, sifted
1/2 teaspoon orange-flower water
1/4 cup orange marmalade
1 12-ounce container fresh strawberries
1 6-ounce container fresh raspberries
1 4.4-ounce container fresh blueberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
  • For orange-flower syrup:
  • Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
  • For buttercream:
  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
  • Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
  • To assemble:
  • Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
  • Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
  • *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.

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From msn.com


ORANGE CAKE WITH BLUEBERRY FILLING AND ORANGE CREAM CHEESE …
2012-02-29 Preheat oven to 350°F. Butter and flour cake pans. In a medium bowl, sift the cake flour, baking powder and salt. Set aside. In a large bowl, beat butter on a medium speed until fluffy, then gradually add sugar and beat until blended. Beat in the concentrate, peel, and vanilla. Beat in eggs one at a time. Using a spatula add flour mixture to ...
From theoccasionalcooks.wordpress.com


BLUEBERRY CREAM CHEESE CAKE - RECIPE - THE ANSWER IS CAKE
A gorgeous layered blueberry cake that’s a definite crowd-pleaser. With 8 ounces of cream cheese in the cake and more for the frosting, this is a cream-cheese-cake-lover’s dream. There are a few of things I particularly like about this recipe (besides the cream cheese extravaganza of course). The cake is perfectly light yet moist thanks to ...
From theansweriscake.com


ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES RECIPE
2006-05-31 Step 2. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 …
From bonappetit.com


BLUEBERRY CREAM CHEESE COFFEE CAKE WITH LEMON ICING - CHENéE …
2021-04-01 1 ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt. Scrape batter into prepared pan and set aside. In another bowl or in the bowl of a stand mixer, cream together cream cheese and sugar …
From cheneetoday.com


LEMON BLUEBERRY CAKE (WITH CREAM CHEESE FROSTING!) - COOKING …
2014-05-10 How to Make Lemon Blueberry Cake. Grease and flour three 9-inch round baking pans and place parchment paper on the bottom. Sift the flours, salt, and baking soda and baking powder into a large bowl. In a separate bowl, whip together the butter, sugar and lemon zest until pale and fluffy. Pour milk into measuring cup, then stir in the sour cream ...
From cookingclassy.com


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