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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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Calories 4263 kcal

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
Keyword BEST COFFEE CAKE, Blueberry Cake, Blueberry Lemon Cake, COFFE CAKE
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