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