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Blueberry-Orange Coffee Cake

 Blueberry-Orange Coffee Cake
The orange peel and fresh juice in this cake give it a delicious aroma and a moist texture, while the blueberries add color.
16-20 ServingsPrep: 15 min. Bake: 1 hour 20 min. + cooling

Ingredients

  • 5 cups King Arthur Unbleached 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

Directions

  • 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.
  • Spoon half into a greased 10-in. fluted tube pan. Combine cinnamon
  • and remaining brown sugar; sprinkle over batter. Top with remaining
  • batter.
  • Bake at 350° for 1 hour 20 minutes or until a toothpick inserted

2 of 2

Blueberry-Orange Coffee Cake (continued)

Directions (continued)

  • near the center comes out clean. Cool for 10 minutes before
  • inverting onto a serving plate. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 slice) equals 318 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 276 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.