Blueberry-Orange Coffee Cake Recipe

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The orange peel and fresh juice in this cake give it a delicious aroma and a moist texture, while the blueberries add color.
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES: 16-20 servings


  • 5 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 to 3 teaspoons grated orange peel
  • 3/4 cup cold butter
  • 1 cup chopped walnuts
  • 2 eggs plus 2 egg whites
  • 2 cups milk
  • 1 tablespoon orange juice
  • 2 teaspoons vanilla extract
  • 2-1/2 cups fresh or frozen blueberries
  • 1-1/2 teaspoons ground cinnamon

Nutritional Facts

1 slice: 318 calories, 12g fat (5g saturated fat), 43mg cholesterol, 276mg sodium, 47g carbohydrate (21g sugars, 2g fiber), 7g protein.


  1. In a bowl, combine flour, sugar, 1/2 cup brown sugar, baking powder, salt and orange peel. Cut in butter until mixture resembles coarse crumbs. Add nuts. Beat eggs, whites, milk, juice and vanilla; stir into dry ingredients just until moistened. Fold in berries.
  2. Spoon half into a greased 10-in. fluted tube pan. Combine cinnamon and remaining brown sugar; sprinkle over batter. Top with remaining batter.
  3. Bake at 350° for 1 hour 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 16-20 servings.
Originally published as Blueberry-Orange Coffee Cake in Country Woman Christmas 1996, p17

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