Blueberry Orange Coffee Cake
Prep time
Cook time
Total time
Serves: 6-8
  • ½ cup Unsalted Butter, room temperature
  • 2 teaspoon Orange zest**
  • 1 cup Granulated Sugar
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 2 cup All-purpose Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2 cup Blueberries, Fresh or Frozen and thawed
  • ½ cup Buttermilk
  1. Preheat the oven to 350 degrees. Using a microplane zest a fresh orange.
  2. Cream butter with orange zest and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined.
  4. Toss the blueberries with ¼ cup of flour.
  5. Whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  6. Grease a 9" square baking pan (or something similar) with a non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Bake for as long as 10 minutes more if necessary. Let cool at least 15 minutes before serving.
** Original recipe calls for lemon zest, but I have found the orange zest to be an exceptional combination with blueberries.
Recipe by Pray Cook Blog at