Bisquick Blueberry Coffee Cake Recipe, an easy and delicious blueberry coffee cake that is perfect year-round! Topped with lots of crumb topping and a yummy glaze- you can't go wrong!
When I was growing up I thought coffee cake would taste like coffee- bitter! I'm mean I enjoy a good cup of coffee now and then, but I still wouldn't want a cake to taste purely like it!
Needless to say I sure am glad I was wrong!
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!
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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!
Bisquick Coffee Cake Tip: Gently fold in your blueberries. Otherwise they will burst and stain the batter.
It will still taste delicious but will be a gross grey color after it's been baked and no one wants that!
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:
- spinach smoothie
- breakfast burrito
- cinnamon roll french toast
- lemon bars
- orange scones
- bakery style rice crispy treats
- Lucky Charms cookies
- Bacon Pancakes
Blueberry Streusel Coffee Cake is simple and delicious!
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Video
Bisquick Blueberry Coffee Cake Recipe
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
Nutrition
Post updated on 8/1/2020
Dawn says
I mixed the recipe as 1.5 times and added about 1/3 cup of sugar to batter. 2 tablespoons is not enough in my opinion. It tastes like pancake - no sweetness. For the topping I also added 1/2 cube extra of cold butter and sprinkled additional bisquick to get just the right crumble (larger chunks. For the blueberries, I added a small layer of batter to the round spring form pan, sprinkled the blueberries, added another layer of batter, more berries, and so on. This way no spread of purple in the batter. It is definitely a bakery quality treat. Thank you for sharing this!
Lisa says
So glad you enjoyed it! Your changes sound delicious!
Jill says
A mess....almost put in bigger pan, but followed recipe....did not test internal temp....its bisquick, never have had to test bisquick like a roast..
Lol!!...bigger pan next time for sure.....
Lisa says
Oh no! Did you try a 9 in springform pan? That's strange that it needed a bigger dish. I only recommend testing the center if your cakes tend to sink in the middle. 🙂 Hope it works next time!
Diane G.. says
I baked this tonight using the last batch of Blueberries from my Garden...I used my 9 in. spring form pan and it came out perfect...Instead of using Almond/Vanilla Extract for the glaze I made a Lemon Glaze with fresh Lemon...Outstanding treat...We are very happy here in Massachusetts...Thank you Lisa...I wish I could post a picture of this beautiful dessert....
Lisa says
Oh this just made my day! So glad you enjoyed it! And that lemon glaze sounds so good!
Chuck says
This sure is taking forever to bake!. I've had it in the oven for close to an hour now. Still has a wet center. I'm fearing this will end up in the trash. Not trashing the recipe, it sounds delicious. I'm going with I've done something wrong. In the recipe notes it says an 8x8 baking "dish" can be substituted. That's what I' using, but I was always told to turn the oven temp down for glass. Is that where I messed up?
Lisa says
Oh no, I am so sorry. I have never adjusted the temperature for glass dishes. What temperature did you try baking it at? The cake is done when the temperature in the center is around 205°F- not sure if you have a thermometer you can use. I know in the past my oven temperature was off (causing sinking of the center of the coffee cake) and double checking the center temperature for doneness worked like a charm.
KIRSTEN says
Really want to try and make this.. If I use a bundt pan, should the strussel be put in the bottom of the pan before the batter? My thinking is the cake will be flipped over when it comes out of the pan.
Lisa says
I'd try that- but I am not sure how the streusel will turn out since it will be surrounded by moisture- when baking it with the streusel on top, the streusel gets a little crunchy. You can always try baking it in a square 8x8 pan. If you line it with parchment paper it should pop out. Anyways- let me know how it goes!
Georgette says
Baked just like the picture came out beautiful. The only thing is I used to 9 inch round cake pan and the streusel dripped over the sides in some areas next time I will use a spring pan.
Lisa says
Yay!!! So glad you loved it!
Fiona says
I Followed this recipe exactly and used a 9 inch spring foam pan as suggested ....It turned out Perfect and Delicious !
Will definitely be a brunch recipe favorite around here ..YUM !!
If I could post a picture I would because I'm so proud of myself LOL
Lisa says
Yay!! This makes me so happy!
Katiem says
I have raspberries and rhubarb. Any thoughts of trying either of them?
Lisa says
Raspberries should work well but I don't know anything about rhubarb- I've never actually baked with it!
Katy says
I followed the recipe exactly, and had the same issue - batter that was more like dough. I baked it anyway and it was yuck. I made a second batch using another recipe and had the same issue. The problem was my bisquick! It was too old. I used a new box and this time it turned out perfectly!
Lisa says
YAY! Finally the mystery has been solved! I can't tell you how glad I am that 1: you got the recipe to work and 2: that you figured out why it failed the first time. I could not figure out why it turned out too thick for some people! Thank you thank thank you for letting me know! I'll update the post soon to reflect this!!
Allison says
Thoughts on using blackberries instead of blueberries?
Lisa says
Sounds delicious- they are bigger than blueberries so you probably don't need as many.
Cindi says
I didn’t want to end up eventually throwing my blueberries away, cause I don't care for them and my daughter hadn’t eaten them yet, so I searched for the perfect recipe and found it. It mixed up quickly, baked beautifully and my daughter told me it tastes like something you’d buy in a bakery. I even ate a piece and loved it.
Thank you for a beautiful coffee cake!!
Lisa says
Yay! I am so glad you both loved it! Made my day!!
Lannie says
For some reason the batter turned out more like a dough even though I followed the recipe exactly......can more milk be added to it to get it to a more batter like consistency? Also any tips if using organic frozen blueberries. Thanks!
Lisa says
Hmm not sure what is going on. You could try adding 1/4 cup of milk and then 1 tbs at a time until you start to get more of a batter consistency, but I am not sure how it will bake. Let make now how it turns out!
Bunnye T. says
The cake part will not be a moister almost liquid consistency. When I bake, it has to be spread out in the pan with a spatula. But it is not so tight at all. Mine comes out perfectly every time. ( I may have to add 1-2 T. more of milk, though.)
Dorothy E McGraw says
I have no almond extract, what else can use as a substitute?
Lisa says
Vanilla will work fine 🙂
Casey Johnson says
OMG!!!! This turned out SO good! I used a 9.5 glass baking dish and it was just fine. I have a GE profile convection oven ( I know awesome right?? Lol) Somehow, this cake got better with every day it sat!!! Definitely Bakery quality. I just kept thinking, "There is NO way I made this...and with Bisquick!" Such a special treat! I feel so lucky to have this recipe to prepare for guests in my new home! Morning Coffee at my house will never be the same! Thank you!
Lisa says
You made my day! I am so glad you enjoyed it!
Mary says
Used to make this as a little girl. All I can say is, use the right sized pan. First time, I used a smaller pan, and thought to cook it a little longer. Oh, so wrong; topping at the sides got a little too crunchy. Tonight, with a 9" springform, it turned out beautifully! Wish I could show a pic! Next time, I'm using orange extract in the glaze. Sounds yummy!
Lisa says
Yay! I am so glad you loved it! Thanks for letting me know how it turned out- made my day!
Marilou Dawe says
I'd like to try this in a bundt pan, my question is could I sprinkle the streussel mixture in the bottom of the pan so it will be on the top of the cake?
I know the texture won't be the same.
Lisa says
I would try it- seems like it should work! Let me know how it turns out!