Breakfast, Dessert

Lemon-Blueberry Crunch Coffee Cake

Cooking method:

Ninja® Foodi™ 10-in-1 XL Pro Air Fry Oven
  • Prep Time: 20 mins
  • Total time: 1h 20 mins
  • Skill Easy
  • Serves 10 people

Lemon-Blueberry Crunch Coffee Cake

TIP: If fresh blueberries aren’t in season, you can use frozen blueberries.


Tip: Allergy Advice

This dish contains the following allergens: Nuts, Eggs, Dairy

Recipe tags


  • 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

Cooking mode

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  • 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.