Breakfast, Dessert

Lemon-Blueberry Crunch Coffee Cake

  • Prep 20 mins
  • Total 1h 20 mins
  • Easy
  • Serves 10

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.

Allergies

  • 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
  • Step 1

    Coat the casserole dish with the cooking spray and set aside.

  • Step 2

    In a small bowl, mix the butter, brown sugar, flour, pecans, cinnamon, and salt until combined. Set the streusel aside.

  • 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.

  • 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.

  • 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.

  • Step 6

    When the unit has preheated, place the casserole dish on the wire rack. Close the oven door to begin cooking.

  • Step 7

    The cake is done when a toothpick inserted in the center comes out clean.