This Blueberry Orange Coffee Cake is packed with citrusy flavours and many fresh blueberries and topped with a crunchy cinnamon streusel.
This Blueberry Orange Coffee Cake is packed with refreshing citrusy flavours and many fresh blueberries and topped with crunchy cinnamon streusel —just a perfect dessert for your summer gathering.
About This Recip
- This delicious coffee cake is super tasty and easy to prepare.
- The ingredients are simple, and you probably already have them in your pantry! Well, you might need to buy some fresh blueberries.
- This Blueberry Orange Coffee Cake can have the plane top like the above picture or be topped with a delicious streusel topping.
- If you go for the streusel topping, we will need two sets of ingredients—one batch for the streusel and one for the cake.
- Streusel has simple components, such as flour, brown sugar, cinnamon, and butter. Streusel creates a crunchy topping on cakes or muffins, adding flavour and texture.
- All the flavour in this coffee cake comes from citrus fruit, which could be either orange or lemon or even a combination of the two.
- Another point I would like to mention is the blueberries. I am sure you have seen other bakers say you can use frozen or fresh blueberries. I prefer using fresh blueberries because they will not bleed into the cake. However, if you have to use frozen ones, do not thaw them.
- If baking the Blueberry Orange Coffee Cake with the streusel, you cannot flip the cake over the cooling rack because all the topping will fall off. Instead, bake this cake in a springform pan. Covering the bottom of the pan with foil is a good idea to avoid oil leaking out of the pan into your oven.
How To Make The Blueberry Orange Coffee Cake
Streusel
- Prepare the streusel by mixing all dry ingredients, then add the chopped cold butter to the dry ingredients and rub the butter into the flour mixture. Try to create clusters from the mixture, not blend the butter into the flour. Set this mixture in the fridge until later.
Cake
- Whisk all dry ingredients, and set aside.
- Use the paddle attachment and beat the sugar and butter until smooth and fluffy.
- Add the eggs one at a time, along with vanilla extract and beat well after each egg is added.
- Mix the oil, milk, and orange/ lemon juice in a measuring cup.
- Add the dry ingredients alternating with wet ingredients in three passes.
- Fold in the blueberries and gently mix.
- If using streusel topping, Cover the bottom of the springform pan with foil, and pour the batter into the pan. Cover the top with the streusel and bake.
- If not using the topping, pour the batter into an 8-inch pan and bake. You can place a few blueberries on top before baking.
See more recipes using fruits;
Strawberry White Chocolate Cheesecake
📖 Recipe
Blueberry Orange Coffee Cake
This Blueberry Orange Coffee Cake is packed with citrusy flavours and many fresh blueberries and topped with a crunchy cinnamon streusel.
Ingredients
For The Streusel
- ½ cup All-purpose flour, Spooned and leveled
- ½ cup Brown sugar, Packed
- 1 tablespoon Cinnamon
- ½ teaspoon Vanilla extract
- ¼ cup Butter, Cold and chopped
For The Cake
- 2 cups All-purpose flour, Spooned and leveled
- 2½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter, Room temperature
- 1 cup Sugar
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 tablespoon Orange zest, From one orange
- ¼ cup Orange Juice, From one orange
- 2 tablespoon Oil
- ½ cup Milk, Room temperature
- 2 cups Blueberries, Don't thaw if using frozen
Instructions
How To Make The Streusel
- Mix the flour, brown sugar, cinnamon, and vanilla extract. Rub them with your fingertips to make sure there is no sugar lump.½ cup All-purpose flour, ½ cup Brown sugar, 1 tablespoon Cinnamon, ½ teaspoon Vanilla extract
- Cut the cold butter into small pieces and add to the above mixture. Rub the butter into the flour mixture and make different size clusters from the mixture. Do not blend the butter into the flour fully. Keep it in the fridge.¼ cup Butter
How To Make The Cake
- Preheat the oven to 375℉ and grease the bottom of a springform pan and cover the bottom with foil. Set aside.
- Whisk all dry ingredients and set aside.2 cups All-purpose flour, 2½ teaspoon Baking powder, ½ teaspoon Salt
- Add the orange zest to the sugar and rub it with your fingertips to release the citrus aroma.1 tablespoon Orange zest, 1 cup Sugar
- Beat the soft butter and sugar for 2-3 minutes until light and fluffy.½ cup Butter
- Add the eggs one at a time and beat after each one. Add the vanilla extract and beat for another 2 minutes.2 Eggs, 1 tablespoon Vanilla extract
- In a separate measuring cup, mix the milk, orange juice, and oil.¼ cup Orange Juice, 2 tablespoon Oil, ½ cup Milk
- Switch to a rubber spatula, fold in ⅓ of the dry ingredients, and gently mix. Alternate with the wet ingredients in three passes. Start and finish with dry ingredients.
- Fold in the blueberries. Do not overmix.2 cups Blueberries
- Spread the batter into the prepared pan. Cover the top with the streusel and bake for 50-55 minutes or until an insert comes out clean. Let the cake cool down in the pan for 15-20 minutes. Open the springform and transfer the cake to the cooling rack to cool down completely.
Nutrition
Calories: 4263kcalCarbohydrates: 614gProtein: 52gFat: 183gSaturated Fat: 95gPolyunsaturated Fat: 17gMonounsaturated Fat: 58gTrans Fat: 6gCholesterol: 708mgSodium: 3534mgPotassium: 1254mgFiber: 21gSugar: 350gVitamin A: 5260IUVitamin C: 68mgCalcium: 1085mgIron: 20mg
Tried this recipe?Let us know how it was!
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