Just a heads up, this Orange Blueberry Cake with Buttercream Frosting is even better the second day!
Preheat oven to 350 degrees and place oven rack in center position
To prevent the cake from sticking you can use non stick pans, if your pans are not non stick use paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour.
Combine flour, baking powder and salt, set aside
Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
Add eggs one at a time
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add orange zest and mix until incorporated
Add blueberries and gently mix in by hand
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 25-30 minutes or until an inserted toothpick comes out clean
Allow cakes to cool, gently remove from pans, then frost
Place softened butter, 4 tablespoons buttermilk, orange zest, sea salt and 4 cups powdered sugar into a bowl and mix well. If frosting is not quite thick enough add more powdered sugar (up to a cup, I usually end up using almost 5 cups). If it's too thick add just a little more buttermilk, one tablespoon at a time. When frosting is desired consistency, frost cooled cake
Place one layer on cake plate, frost the top generously. Add more layers, repeat. Then frost the sides sparingly, allowing parts of the cake show through.
Top with your choice of decoration and serve