Preheat your oven to 350°F. Prepare a 9-inch round cake pan by greasing and flouring it to prevent sticking.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Set aside.

In another bowl, use an electric mixer to cream 1/2 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy. This should take about 5 minutes.

Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tbsp of freshly grated orange zest.

Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of buttermilk. Mix until just combined.

In a small saucepan, combine 2 cups of blueberries with 1/4 cup of sugar and 2 tbsp of orange juice. Cook over medium heat until the mixture thickens slightly, about 5-7 minutes.

Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Once cooled, slice the shortcake horizontally. Spread the blueberry filling over the bottom layer and place the top layer back on. Optionally, dust with powdered sugar.

Serve slices of the shortcake with a dollop of whipped cream or a scoop of vanilla ice cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.