Blueberry Orange Coffee Cake – moist cake full of fresh blueberries and orange zest. What’s better than cake for breakfast?!
Love blueberries? Try Blueberry Lemon Bread!
Hi guys!
How was the week?
I’m finally getting over this cold that I was starting to think I would have forever so we actually ventured out of the house and saw Incredibles 2 which was so good. I’ve never seen the first one but I loved this one.
I’ve barely left the house besides that. This cold has kicked my butt.
I’m really hoping I’ll be well enough for lake trip this weekend because it’s been over a month and my tan is just about gone.
Okay, cake!
I made this Blueberry Orange Coffee Cake twice last week.
The second time we sugared some strawberries and made homemade whipped cream and layered all of it together and omg.
It’s also the perfect breakfast cake because it’s not overly sweet and you know I’m just not a fan of a super sweet breakfast.
Ingredients
- Butter – make sure to soften it to room temperature before beginning the recipe.
- Granulated Sugar
- Egg
- Vanilla
- Orange Zest – use a zester to remove just the orange part of the orange peel. Avoid the white part as if can be bitter.
- All-Purpose Flour
- Baking Soda
- Sour Cream – you can substitute with plain yogurt if you prefer.
- Milk
- Blueberries
How To Make Blueberry Orange Coffee Cake
- Wet ingredients. Cream butter and sugar together. Beat in egg, vanilla, and orange zest.
- Dry ingredients. Whisk together flour, baking soda, and salt.
- Combine. Add half of the flour mixture to the butter mixture. Add sour cream. Add remaining flour, followed by milk.
- Add blueberries. Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
- Transfer. Transfer batter to the prepared pan. Sprinkle with 1 tablespoon sugar.
- Bake. Bake at 350F for 50 – 60 minutes.
More Coffee Cake Recipes
- Strawberry Cream Cheese Coffee Cake
- Lemon-Raspberry Coffee Cake
- New York Style Coffee Cake
- Cranberry Orange Coffee Cake
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Blueberry Orange Coffee Cake
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar, plus 1 tablespoon
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 ½ cups all-purpose flour, plus 1 tablespoon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sour cream
- ½ cup milk
- 2 cups fresh blueberries, washed and dried
Instructions
- Preheat oven to 350F. Line the bottom of an 8-inch cake pan with parchment and spray the sides with baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and ¾ cup sugar until light and fluffy. Add egg, vanilla, and orange zest and beat until combined.
- In a separate bowl, whisk together flour, baking soda, and salt to remove any lumps. Add half to the butter, followed by the sour cream. Add the remaining flour and the milk. Beat until combined.
- In another bowl, toss blueberries with remaining tablespoon of flour. Fold the blueberries into the batter.
- Transfer batter to the prepared pan and smooth out the top. Sprinkle with remaining tablespoon of sugar.
- Bake for 50 - 60 minutes, until a toothpick inserted into the center comes out clean.
- Let cool on wire rack before running a knife around the sides and removing from pan. Serve with whipped cream if desired.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 262Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 140mgCarbohydrates: 35gFiber: 1gSugar: 18gProtein: 4g
Jenn says
Can I just forgo meals and eat this all day long?! Holy cow I love it!
Meagen Brosius says
This recipe is almost too beautiful to eat! It looks great, tastes great, and it’s easy to make! It’s perfect!