Bisquick Blueberry Coffee Cake

4.48 from 23 votes

Bisquick Blueberry Coffee Cake

Bisquick blueberry coffee cake is filled with blueberries and topped with a brown sugar streusel topping. It is an easy-to-make dessert.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Bisquick, blueberries

Servings:

Calories: 318kcal

Author: Kelsey Smith

Equipment

Ingredients

Cake

2 cups Bisquick baking mix
⅔ cup whole milk
½ cup sour cream
¼ cup sugar
1 egg
1 cup blueberries

Cinnamon Streusel

½ cup brown sugar packed
⅔ cup Bisquick baking mix
¼ cup salted butter cold, cut into small pieces
½ teaspoon ground cinnamon

US Customary - Metric

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 streusel, 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 streusel 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

Preparing the baking dish: If you line the baking dish with parchment paper, you can lift the baked cake out of the pan to make it easier to cut on a flat surface. Or, you can cut it directly in the baking dish.

What is folding in? This 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.

Nutrition