Best 3 Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipes

Indulge in a delightful culinary creation that harmonizes the vibrant flavors of blueberries and oranges with the velvety richness of cream cheese frosting. This Blueberry and Orange Layer Cake is a symphony of flavors and textures, featuring moist and fluffy cake layers infused with fresh blueberry puree and zesty orange zest, artfully layered and crowned with a luscious cream cheese frosting. The tangy sweetness of the blueberries complements the citrusy brightness of the oranges, while the creamy frosting adds a decadent touch that elevates this cake to an unforgettable dessert experience. Within this article, you'll find the detailed recipe for this delectable cake, along with variations and additional recipes that explore the versatile pairing of blueberries and oranges in other tempting treats. Discover the Blueberry Orange Muffins, a delightful grab-and-go breakfast or snack, bursting with juicy blueberries and a hint of citrus. For those seeking a refreshing treat, the Blueberry Orange Smoothie offers a vibrant blend of flavors, perfect for a healthy and energizing start to the day. And lastly, the Orange Blueberry Scones combine the tanginess of oranges with the sweetness of blueberries, resulting in a delightful pastry that's perfect for afternoon tea or a special brunch.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

Tips:

Make sure all ingredients are at room temperature before you start baking. This will help ensure that the cake batters and frosting mix together smoothly.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake lighter and more tender.
Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cakes in a preheated oven. This will help ensure that they bake evenly.
Let the cakes cool completely before frosting them. This will help prevent the frosting from melting.
If you're making the cream cheese frosting ahead of time, store it in the refrigerator. Bring it to room temperature before using.
When frosting the cake, start with a crumb coat. This is a thin layer of frosting that will help to seal in the crumbs and prevent them from showing through the final coat of frosting.
Use a variety of decorating techniques to make your cake look special. You can pipe frosting, sprinkle on chopped nuts or berries, or even use edible flowers.

Conclusion:

Blueberry and orange layer cake with cream cheese frosting is a delicious and impressive dessert that's perfect for any occasion. With its moist and flavorful layers, tangy frosting, and beautiful presentation, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try.