Bisquick Blueberry Coffee Cake
Servings: 9
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.
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.
Storage: 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.
