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–+ servings

Blueberry Orange Crumb Cake

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Coogan's Kitchen
A scrumptious blueberry coffee cake, topped with a cinnamon pecan streusel and a sweet orange glaze. Delicious!
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Prep Time 25 minutes
Cook Time 50 minutes
Course Cakes, Dessert
Servings 8 servings

Equipment

  • Bundt pan
  • Stand Mixer with Paddle Attachment
  • Mixing bowls, medium and small
  • Whisk
  • Spatula

Ingredients
  

Coffee Cake

  • ½ cup unsalted butter , softened
  • 1¼ cups brown sugar , firmly packed
  • 3 large eggs
  • 3 tbsp orange zest , from 1 orange
  • 2 tsp pure vanilla extract
  • 2½ cups flour
  • 1 tbsp flour , keep divided from other flour measurement
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup sour cream
  • ½ cup pecans , chopped
  • 1½ cup blueberries , fresh or frozen

Pecan Streusel

  • 1 cup flour
  • ⅓ cup sugar
  • 3 tbsp orange zest
  • 1 tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ cup unsalted butter , cold and cubed
  • ½ cup chopped pecans

Orange Glaze

  • 1 cup powdered sugar
  • 1 tbsp orange juice , freshly squeezed
  • 2 tsp orange juice , freshly squeezed

Instructions
 

Coffee Cake

  • Preheat oven to 350° F. Butter and flour the bottom and sides of a bundt pan.
  • Using a stand mixer with a paddle attachment, beat the butter and brown sugar at medium speed until it's fluffy - about 4 minutes. Scrape down the sides as you mix.
  • Reduce the mixers' speed to low and add the eggs, one at a time, beating well after each addition. Then stir in the orange zest and pure vanilla extract.
  • In a medium bowl, mix together 2½ cups of flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and alternate with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition (careful to not overmix).
    Stir in the chopped pecans.
  • Toss together the blueberries and remaining 1 tablespoon of flour in a small bowl.
    Carefully fold blueberries into the batter.
    Spoon the batter into the prepared bundt pan and smooth out the top.
  • Top the batter with the Pecan Streusel. *See below instructions for PECAN STREUSEL.
  • Bake for 45 to 50 minutes or until a toothpick placed in the center comes out clean. Loosely cover with foil during the last 10 minutes of the baking time to ensure the top does not brown too quickly.
  • Remove from the oven and allow the crumb cake to cool in the pan for about 30 minutes. Then gently remove from the pan and cool completely on a wire rack.
    Once cooled, drizzle with the Orange Glaze. *See below instructions for ORANGE GLAZE.

Pecan Streusel

  • Whisk together the flour, sugar, orange zest, cinnamon, and salt in a medium mixing bowl. Cut in the cold butter with your fingers until the mixture becomes crumbly. Then stir in the chopped pecans. Set aside until ready to use or freeze for another day.

Orange Glaze

  • In a small bowl, mix together the sugar and orange juice with a whisk. Continue to whisk until the glaze is smooth. Use right away on a cooled crumb cake.

Notes

Nutrition Disclaimer
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Keyword Blueberry Desserts, Cake Recipes, Coffee Cake, Orange Glaze, Pecan Streusel
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