Makes 10 to 12 servings.

INGREDIENTS

  • cake
  • 2 1/2cups cake flour
  • 2teaspoons baking powder
  • 1/2teaspoon salt
  • 1/2cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/2cups sugar
  • 3tablespoons frozen orange juice concentrate, thawed
  • 1 1/2teaspoons grated orange peel
  • 1teaspoon vanilla extract
  • 4large eggs
  • 1cup whole milkfilling
  • 21/2-pint baskets blueberries
  • 2tablespoons sugar
  • 1teaspoon fresh lemon juicefrosting
  • 18-ounce package cream cheese, room temperature
  • 1/2cup (1 stick) unsalted butter, room temperature
  • 3 1/4cups powdered sugar
  • 2tablespoons frozen orange juice concentrate, thawed
  • 1teaspoon grated orange peel
  • 1/2teaspoon vanilla extract21/2-pint baskets blueberries

    DIRECTIONS

    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.)