Blueberry-Orange Coffee Cake

• 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 zest
• 3/4 cup cold butter
• 1 cup chopped walnuts
• 2 large eggs plus 2 large egg whites
• 2 cups whole milk
• 1 tablespoon orange juice
• 2 teaspoons vanilla extract
• 2-1/2 cups fresh or frozen blueberries
• 1-1/2 teaspoons ground cinnamon

1. In a bowl, combine flour, sugar, 1/2 cup brown sugar, baking powder, salt and orange zest. 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 350u0b0 for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

flour, sugar, brown sugar, baking powder, salt, orange zest, cold butter, walnuts, eggs, milk, orange juice, vanilla, blueberries, ground cinnamon

Taken from www.tasteofhome.com/recipes/blueberry-orange-coffee-cake/ (may not work)