Recipe by Kelly Gray
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Lemon-Blueberry Crunch Coffee Cake is an easy and tasty breakfast cake to make for your next brunch or as a pick-me-up to bring into the office!
TIP: If fresh blueberries aren’t in season, you can use frozen blueberries.
Compatible with
Allergies
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Contains Tree Nuts -
Contains Eggs -
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts, Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- cooking oil spray
- 8 tablespoons unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 cup all-purpose flour
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 box (16 ounces) yellow cake mix
- 1 packet (3.4 ounce) lemon instant pudding
- 3 large eggs
- 1/2 cup canola oil
- 1 cup water
- 2 cups fresh blueberries, divided
Utensils
- Small Bowl
- Large Bowl
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Step 1
Coat the casserole dish with the cooking spray and set aside.
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Step 2
In a small bowl, mix the butter, brown sugar, flour, pecans, cinnamon, and salt until combined. Set the streusel aside.
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Step 3
In a large bowl, mix the cake mix, pudding, eggs, oil, and water until smooth. Pour half the batter into the pre-pared casserole dish.
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Step 4
Top with 1/2 cup of blueberries. Pour the remaining batter over the blueberries, then top with the remaining 1/2 cup of blueberries and the streusel.
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Step 5
Install a wire rack on Level 2. Select BAKE, set the temperature to 350°F, and set the time to 60 minutes. Press START/STOP to begin preheating.
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Step 6
When the unit has preheated, place the casserole dish on the wire rack. Close the oven door to begin cooking.
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Step 7
The cake is done when a toothpick inserted in the center comes out clean.
