In mixer (or with hand mixer/by hand), whip butter and sugars until softened and fluffy. Add in vanilla, and one egg at a time, mixing until incorporated between each egg. Pour in buttermilk and orange juice. Mix until well blended. Make sure to take a rubber spatula and scrape down the sides to get everything incorporated.
2In separate bowl, stir together all of the remaining dry ingredients-- flour, baking soda and powder, salt, orange zest, and Chinese five spice. Dump 3/4 of dry ingredients into bowl of wet ingredients, and mix. Scrape down sides to incorporate all dry into wet
mixture. Toss blueberries into remaining dry ingredients, then pour into batter, and fold with rubber spatula.
3Pour batter into greased baking dish (batter will be thick!), and bake for 40-52 minutes, depending on your oven, altitude, etc. When you can poke with a toothpick and it comes out clean, pull it out of the oven.
4**15 minutes from pulling cake out of the oven, pour of your pudding ingredients into a small sauce pan. Turn on medium, and whisk continuously. This will take roughly 15 minutes, depending on how awesome your stove is. Once you can stick a spoon in the pudding, and it coats the back of the spoon with a semi thick layer, take it off the burner. You want this to be done right after you have pulled the cake out of the oven. Once cake is out, take chopsticks/wooden spoon handles/dowels-- whatever you have on hand to furiously (lol) poke holes all over the cake. After cake is dimpled to your liking, pour hot pudding all over cake. Use rubber spatula to help the pudding into the holes. When storing, cover with plastic wrap (or put a layer of whipped cream over pudding) to keep from forming a "skin". Just like when you make homemade gravy.
Now, enjoy!! Great served hot, cold, or at room temperature!!
5***You could also just use the Jello cook and serve vanilla pudding, but add the spices and the orange zest, but make sure you pour it on the cake while still liquidy and hot!!