BLUEBERRY & ORANGE LAYER CAKE ***

2-l/2 cups cake flour
2 tsp. baking powder
l/2 tsp. salt
l/2 cup plus 2 tbsps. butter room temp
l-l/2 cups sugar
3 tbsps. frozen orange juice concentrate thawed
l-l/2 tsp. grated orange peel
l tsp. vanilla extract
4 large eggs
l cup whole milk
Filling:
2 l/2-pint baskets blueberries
2 tbsps. sugar
l tsp. fresh lemon juice
Frosting:
l 8 oz. pkg cream cheese room temp
l/2 cup butter room temp
3-l/4 cups powdered sugar
2 tbsps. frozen orange juice concentrate thawed
l tsp. grated orange peel
l/2 tsp. vanilla
2 l/2-pint baskets blueberries
Heat oven 350. Butter and flour two 9″ cake pans with l-l/2″ sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into med bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel and vanilla. Beat in eggs l at a time. Beat in flour mixture in 4 additions alternatly with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester comes out clean, about 30 mins. Cool in pans on rack.
Filling: Cimbine berries, sugar and lemon juice in heavy small saucepan. Bring to boil over high heat stirring until sugar dissolves, Boil until mix is reduced to l/4 cup stirring and mashing betties coarsely with fork about 8 mins. Chill filling uncovered until cold, about 30 mins.
Frosting: Beat cream cheese and butter in bowl to blend. Beat in sugar in 4 additions, then orange concentrate, peel and vanilla. Chill until firm but spreadable aobut 30 mins. Cut around cakes to loosen. Turn out. Peel offperchment. Place l layer flat side up on platter. Spread filling to within l/2″ of edges. Chill 5 mins. Top with second layer, flat side down. Spread l/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made l day ahead, chill. Serve at room temp.
Serves l0 to l2 Bon Appetit June 2001