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This is hands down one of the best coffee cake recipes ever! Simple to make and so delicious!
How to make bisquick coffee cake:
- Mix together all of the ingredients for the cake except the blueberries
- Gently fold in the blueberries
- Pour into prepared baking dish
- Combine all the ingredients for the crumb topping/streusel
- Pour topping evenly over batter
- Bake for 20 minutes
- Combine ingredients for the glaze
- Top coffee cake with glaze once it’s done baking
- Enjoy!
How do you make coffee cake with Bisquick?
Bisquick makes baking so easy and it always turns out delicious. I use the bisquick mixture in this recipe as a replacement for the flour, baking soda, and salt that would otherwise make up a coffee cake.Why is my mixture really thick? Is that normal?
For some people the mixture turns out really thick and won't bake properly- turning into a very dense cake. Someone brought it to my attention that this happened when they used expired Bisquick. So make sure your Bisquick isn't expired!What do I bake coffee cake in?
I use a 9 inch springform pan (typically used for cheesecakes), but feel free to use an 8x8 baking dish, or a medium sized bundt pan.How to prevent underbaking and sinking?
If your oven temperature is off you may end up underbaking your coffee cake. This will cause it to sink in the middle when it cools. To prevent this I like to check the internal temperature with my kitchen thermometer when I pull it out of the oven. The cake needs to be between 205°F and 210°F to be done making. (affiliate link)Does blueberry coffee cake need to be refrigerated?
I do recommend refrigerating the leftover coffee cake (if you have any!) in Ziploc baggie or other air tight container because of the glaze and the blueberries.What is streusel and how to make it?
Streusel is a cinnamon sugar mixture that is found on top of many delicious cakes and muffins. I wanted this streusel coffee cake to have a lot on top- because it's extra delicious! To make streusel:- Combine brown sugar, white sugar, bisquick, cinnamon, and butter
- Mixture should be crumbly
- Sprinkle evenly over coffee cake (before baking)
- Bake and enjoy!
This blueberry coffee cake recipe is easy to make and tastes amazing!
Can I use different berries? Blackberries, Raspberries, or Cranberries?
Absolutely! I also have these tasty Orange Cranberry Muffins you should try! I wanted this crumb coffee cake recipe to have lots of crumb topping because that is one of my favorite parts- and I have no regrets about it! So good! The sweetness from the sugar mixed with the delicious cinnamon makes the topping so good! The glaze is made with almond extract because I love the flavor of it, but you can totally use vanilla or orange extract instead! If you like this recipe make sure to check out these tasty treats:- easy green smoothie
- breakfast burrito
- cinnamon roll french toast
- lemon bars
- orange scones
- bakery style rice crispy treats
- Lucky Charms cookies
Blueberry Streusel Coffee Cake is simple and delicious!
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Video
Bisquick Blueberry Coffee Cake Recipe
An easy and delicious bisquick blueberry coffee cake recipe that is perfect year-round! Topped with lots of crumb topping and a yummy glaze!
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Servings: 10 people
Ingredients
Coffee Cake
- 2 cups original bisquick
- ½ cup milk
- 2 tbs sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 ½ cups blueberries
Streusel
- ½ cup brown sugar
- ½ cup white sugar
- ⅔ cup bisquick mix
- 1 teaspoon cinnamon
- ¼ cup butter softened
Simple Glaze (Optional)
- 1 cup powdered sugar
- 1 tbs milk
- ½ teaspoon almond extract or vanilla
Instructions
- Preheat oven to 375°F and grease a 9 inch round pan.*
- Combine all the ingredients for the streusel in a small bowl and mix everything together until crumbly. Set aside.(½ cup brown sugar, ½ cup white sugar, ⅔ cup bisquick mix, 1 teaspoon cinnamon, ¼ cup softened butter)
- Mix all coffee cake ingredients together EXCEPT the blueberries. (2 cups original bisquick mix, ½ cup milk, 2 tbs sugar, ½ teaspoon vanilla, 1 egg)
- Once the batter is well mixed gently fold in the blueberries*. (1 1.2 cups blueberries)
- Pour into prepared pan and sprinkle streusel evenly over the top.
- Bake for 18-22 minutes or until golden brown.
- While baking, combine all the glaze ingredients until it is smooth. You can add additional milk 1 teaspoon at a time to thin it if needed. (1 cup powdered sugar, 1 tbs milk, ½ teaspoon almond extract)
- When coffee cake is done baking drizzle glaze over it.
- Enjoy!
Notes
Tips and Tricks
*Use a springform pan if you have one! That way you can take the cake out easily! Otherwise use an 8x8 baking dish, or a medium sized bundt pan.
*If you stir the blueberries in too vigorously then they will burst and turn your coffee cake blue/grey.
*Use fresh Bisquick. Otherwise the batter will turn out thick and won't bake correctly.
*If you are worried about underbaking your cake make sure it reaches a temperature between 205°F and 210°F. I recommend using a thermometer like the Dash to to do that (affiliate link).
*If your coffee cake sinks after cooling it probably need to cook longer (3-5 minutes). That's why I like to check the internal temperature to make sure my cakes are done.
Nutrition
Calories: 343kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 464mg | Potassium: 106mg | Fiber: 1g | Sugar: 41g | Vitamin A: 195IU | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 1.1mg
Donna F. says
Is there any way to make this into muffins? The cake was absolutely delicious.
Lisa says
I would first try just baking them in muffin tins and checking their doneness with a toothpick. I don't see why they wouldn't make great muffins.
Robin says
I made this today and it turned out great! The only issu I had was that it took about 33 minutes to bake. I double checked and followed the recipe exactly, and my oven is typically accurate time and temp-wise when following recipes. I’d definitely make this again!
Lisa says
Glad it turned out! 🙂 I'll remake it and test the baking time when I get a chance. It seems so many people get different results then when I make it!
DeAnna Matthews says
I made this exactly to the recipe and used a 7 inch pan because that’s what I had so I had to cook it a little longer to be done in the middle. Thanks for the tip with the baking temperature! I had never heard that, but it worked perfectly. This little cake is amazing! I specifically like it because it’s not too sweet. I added butter and fresh blackberries and I’ve had it for breakfast three days in a row.
Lisa says
So glad you enjoyed it!
Bettina Bellefleur says
I found it to be a dense battery and cooking time should be at least 35 minutes, it was not done in 22
Lisa says
IF you watch the video you will notice the batter is somewhat dense but still spreads. Plus if the bisquick is old it might not bake up correctly. Oven temps can differ based off of many factors like altitude or a new vs old oven. Anyways, I try to always double check the internal temperature with a thermometer to make sure it is done. Hope it was still tasty even if it took a few more minutes!
Valiant says
I made blueberry buckle. I put it in a 8x8” foil pan.
Baked for a lot more than 20 minutes! It was more like
50 minutes! I didn’t doubled the recipe. I followed
Directions to the T. It was delicious but plan on
Baking a lot longer.
Lisa says
Oh weird- I am glad it turned out though! I know I've used ovens where the temp was off and had to double check the internal temp of the cake to make sure it was done- and it did take longer to cook then!
Ashley says
I only have powder bisquick, not pre made. Can I just use that and does it change the recipe ingredients
Lisa says
I'm not sure what the difference is- it's powdered in the box.
Linda says
I doubled the recipe and used a medium Bundt pan. It plumped up very nicely after first 20 minutes and then we had to continue baking another 45 minutes. Please let everyone know what should be the expected baking time for a doubled recipe and a Bundt pan. Thank you.
Lisa says
Oh thank you! So glad it worked out!
Jodi says
I had to add an additional tablespoon of butter to the crumble topping, it initially looked like sand, not crumbles. I also had to add an extra 2 tablespoons of milk to the batter because it was thick like bread dough, rather than a batter. After cooking for 22 min, I tested the center and it was still raw. I ended up cooking it for 37-40 min before it was done. I did use a 9" springform pan as suggested. It turned out great, just had to tweak a few things.
Lisa says
Glad you liked it!
Jacky R says
Using a spring form pan and it’s 35 minutes at this point - the cake is at 130 degrees. I looked at other coffee cake recipes and they mostly say to bakes 50 minutes.
Lisa says
I'm not sure why it wouldn't be done by then. Do you live at altitude? Where you baking at 375°F? How big of a springform pan where you using?
Jennifer says
I followed instructions.. batter is very tight dough.. 2 cups dry plus 1 eggs and 1/2 cup milk doesn’t matter a “ batter” it’s a tight dough.. is recipe supposed to have more liquid?
Lisa says
Hey! How fresh is your bisquick? Also, how did the batter look compared to the process shots and video?
christine says
my first time using a springform pan, at what point after baking do you take the outside ring off? right away? after cake cools? Do I add icing while ring is still on cake? Do I add icing while cake is hot or cool? and why does the comment field default to the lightest grey font possible? Not very accessible to people with low vision 🙁
thanks
Lisa says
I'll look into the default color of the font- thanks for pointing that out! As far as removing the ring, I usually let it cool then run a knife between the cake and the pan then take the ring off, then I add the icing. 🙂