Bisquick blueberry coffee cake is filled with fresh blueberries and topped with a brown sugar cinnamon streusel topping. It is a delicious and easy-to-make treat that's perfect for breakfast, brunch, or dessert.
This is a crowd-pleasing recipe that's sure to impress your family and friends. You’ll want to bookmark this easy dessert for Easter or Mother’s Day.
This Bisquick blueberry coffee cake recipe is a simple and tasty way to use up fresh blueberries or frozen blueberries. The Bisquick baking mix makes it easy to whip up a homemade cake in no time, and the sweet streusel topping adds a delicious crunch to every bite. Some recipes include vanilla extract, but I find it's not needed.
Serve it warm or at room temperature for a delightful treat that everyone will love. For more easy Bisquick recipes, try this pumpkin spice mug cake or these Bisquick banana muffins.
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For more Bisquick recipes, try these Bisquick banana muffins or this Bisquick peach cobbler.
Recipe Highlights
- Simple ingredients: Only 9 total ingredients.
- Easy recipe: This is a beginner-friendly dessert that is easy to make.
- Pantry staples: Use fresh or frozen blueberries.
Ingredients
Cake:
- Bisquick Baking Mix: A pre-made baking mix that contains flour, baking powder, salt, and other ingredients used for making baked goods such as cakes, biscuits, and pancakes.
- Milk: Milk provides moisture and helps bind the ingredients together.
- Sour cream: Adds tanginess and richness to baked goods, creating a moist cake.
- Sugar: A sweetener used for baking that provides flavor and helps to tenderize the cake.
- Egg: A binding ingredient that helps to hold the cake together and provides structure.
- Blueberries: Juicy blueberries add sweetness and tartness to the cake, as well as a burst of flavor and color.
Cinnamon Streusel:
- Light brown sugar: A sweetener used for baking that has a slight molasses flavor and adds moisture and texture to the streusel topping.
- Bisquick Baking Mix: The same pre-made baking mix used in the cake batter.
- Salted Butter: Adds richness and saltiness to the streusel topping.
- Ground Cinnamon: Adds warmth and depth of flavor to the streusel topping.
See the recipe card for quantities.
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper.
For the cake, in a large bowl whisk together the Bisquick, milk, sour cream, sugar, and egg until smooth.
Fold in the blueberries.
Pro tip: "Folding in" is a technique used in baking that involves gently mixing ingredients without deflating the batter. When a recipe calls for folding in an ingredient, it typically means to add it to the batter using a spatula or wooden spoon and then gently turning the batter over itself until the ingredient is evenly distributed.
Pour the batter into the prepared pan.
To make the streusel, in a separate bowl mix together the brown sugar, Bisquick, cold butter cubes, and ground cinnamon. Cut the cold butter into the mixture with a fork or pastry cutter until crumbly.
Sprinkle the streusel mixture over the top of the cake batter. Do not press it in, it should just sit on top of the batter.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. The top will be golden brown.
Allow this delicious blueberry coffee cake to cool for at least 10 minutes before serving. Serve warm or cool to room temperature and enjoy with a cup of coffee.
Substitutions
- Bisquick baking mix: You can substitute Bisquick baking mix with a homemade mix of all-purpose flour, baking powder, and salt in a 1:1:1 ratio. Alternatively, you can use any other brand of baking mix that you prefer.
- Milk: You can use any type of milk, such as almond milk, soy milk, or coconut milk. You can also use heavy cream for a richer cake.
- Sour cream: You can substitute sour cream with whole-milk Greek yogurt.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, defrost the berries and pat them dry to avoid adding moisture to the cake batter.
- Salted butter: You can substitute salted butter with unsalted butter and add a pinch of salt to the streusel mixture.
Equipment
- Mixing bowls: You will need a large bowl (or a medium bowl) and a small bowl.
- 8x8 baking dish: Ideally, the baking dish should be glass or ceramic. Using metal square pans instead of a ceramic dish may affect the baking time and the overall texture of the cake.
- Silicone spatula: Or a wooden spoon.
- Pastry blender: Optional
Storage
Leftover coffee cake? To store the leftover blueberry coffee cake, follow these steps:
It's always a good idea to allow the cake to cool completely to room temperature before storing it.
It is best to cut the cake into slices or squares and place them in an airtight container or a large food storage bag. Seal the container or bag tightly, making sure to remove as much air as possible to prevent moisture from building up. Alternatively, you can use plastic wrap over your baking dish.
Store the cake in the refrigerator for up to 3 to 4 days or in the freezer for up to 2 to 3 months. When you're ready to eat the cake, you can either thaw it in the refrigerator overnight or reheat it in the microwave or oven until warm.
FAQ
Bisquick mix is a multi-purpose baking mix made with flour, shortening, salt, sugar, and baking powder. Since this recipe uses Bisquick, you can skip many of these ingredients, saving you time and clean up.
The fat content from sour cream makes the cake moist and rich.
📖 Recipe
Bisquick Blueberry Coffee Cake
Ingredients
Cake
- 2 cups Bisquick baking mix
- ⅔ cup whole milk
- ½ cup sour cream
- ¼ cup sugar
- 1 egg
- 1 cup blueberries
Cinnamon Topping
- ½ cup brown sugar packed
- ⅔ cup Bisquick baking mix
- ¼ cup salted butter cold, cut into small pieces
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line with parchment paper.
- For the cake, in a large bowl whisk together the Bisquick, milk, sour cream, sugar, and egg until smooth.
- Fold in the blueberries.
- Pour the batter into the prepared pan.
- To make the cinnamon topping, in a small bowl mix together the brown sugar, Bisquick, cold butter pieces, and ground cinnamon. Cut the cold butter into the mixture with a fork until crumbly.
- Sprinkle the topping mixture over the top of the cake batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Allow the cake to cool for at least 10 minutes before serving. Serve warm or cool to room temperature.
Video
Notes
Nutrition
I hope you enjoy my moist Bisquick coffee cake recipe. Looking for other sweet treats like this? Try these.
Elizabeth says
Oh my word! Delicious. I substituted with Blue Diamond Oat/ Almond blend milk, a tablespoon of vanilla and Huckleberries.
The sour cream does give a kick but it all blends in wonderfully. My cake came out fluffy and moist. A keeper.
Lesley Cz says
Disappointing. Not a keeper. Cake was flat and was more like a cheesecake consistency than coffee cake, Followed the recipe exactly, as written since it was the first (and now last) time. Perhaps an electric mixed rather than the whisk as instructed?
Kelsey Smith says
Hi Lesley, I can’t account for why your cake would turn out that way. Thanks for the feedback.
amy says
Thank you for clear instructions--that was appreciated. i did find it lacking flavor and not sweet at all bc blueberries are not always naturally very sweet but can be rather sour ( mine were) so i added vanilla and extra sugar and a touch of almond extract for some depth of flavor on second batch. i do like your concept of simple and few ingredients but if i am spending any effort time and money rather than grabbing something premade from the bakery i am hoping to love it.
Karen says
Can I use strawberry's?
Kelsey Smith says
That sounds delicious. Diced strawberries should work well.