Orange Creme Blueberry Cake Recipes

BLUEBERRY ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350F [180C]. Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup [25 cm - 2.9L] nonstick Bundt pan.
• In the bowl of a stand mixer fitted with a paddle, beat together the butter, granulated sugar, and zest on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the sides and bottom of the bowl, add the vanilla and bitters, and stir to combine.
• In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half and half, and beat on low to combine, scraping the bowl after each addition. Stir in the blueberries.
• Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and cool for 20 minutes. Remove from the pan, and let cool for 20 minutes. Pour half the glaze over the top of the bundt cake and let sit for 20 minutes, then repeat with the remaining glaze.
• Place the confectioners' sugar in a large bowl. Whisk the crème fraîche, 2 tablespoons of water, vanilla, and salt together in a small bowl. Pour the mixture over the sugar, and stir together. Add more water as needed to create a thick, yet pourable, glaze.

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

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-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour bundt pan making sure to get all the nooks and crannies.
• Whisk flour, baking powder, and salt in medium bowl.
• Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
• Beat in eggs, one at a time.
• Beat in orange peel and vanilla.
• Beat in dry ingredients in 3 additions alternately with buttermilk.
• Fold in blueberries.
• Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
• Cool cake in pan on rack 10 minutes.
• Turn cake out onto rack and cool completely.
• Transfer cake to plate, sift powdered sugar over, and serve.

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

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.)