Orange Sour Cream Cake With Blueberry Compote

• 1 1/2 cups sifted cake flour
• 3/4 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Grated rind of 1 orange
• Pinch of salt
• 4 1/2 ounces (9 tablespoons) butter, at room temperature
• 1/2 cup sour cream
• 3 large egg yolks
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• Nonstick vegetable oil spray
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1/2 cup sugar
• 2 pints (8 cups) fresh blueberries, washed and dried
• 1 teaspoon vanilla extract
• 1 teaspoon elderberry essence, optional (see note)
• Pinch of salt

1. To prepare the cake: Preheat oven to 350 degrees.
2. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt.
3. Cut butter into small pieces and add to bowl.
4. Mix at low speed until crumbly.
5. Add 1/4 cup sour cream.
6. Mix at medium speed until smooth and paste-like.
7. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks.
8. Beat at high speed for 1 minute.
9. Scrape bowl, and add orange extract and vanilla extract.
10. Beat at high speed until light and fluffy, about 1 more minute.
11. Coat bottom and sides of an 8-inch cake pan with nonstick spray.
12. Scrape batter into pan, and smooth with a spatula.
13. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 minutes.
14. Remove from oven.
15. Cool.
16. To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar.
17. Mix until smooth.
18. Add blueberries, vanilla extract, elderberry essence and salt.
19. Stir gently to mix.
20. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color.
21. Remove from heat, and transfer to a bowl.
22. To serve, remove cake from pan.
23. Slice, and serve topped with blueberry compote.

cake flour, sugar, baking powder, baking soda, orange, salt, butter, sour cream, egg yolks, orange extract, vanilla, vegetable oil spray, lemon juice, cornstarch, sugar, pints, vanilla, salt

Taken from cooking.nytimes.com/recipes/8022 (may not work)