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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!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people
Calories 343kcal
Author Lisa


Coffee Cake

  • 2 cups original bisquick
  • ½ cup milk
  • 2 tbs sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 ½ cups blueberries


  • ½ cup brown sugar
  • ½ cup white sugar
  • 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


  • 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)
    Streusel Topping
  • 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)
    Coffee Cake Batter
  • Once the batter is well mixed gently fold in the blueberries*. (1 1.2 cups blueberries)
    Coffee Cake Batter with blueberries
  • Pour into prepared pan and sprinkle streusel evenly over the top.
    Batter with Streusel
  • Bake for 18-22 minutes or until golden brown.
    Coffee Cake Baked
  • 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.
    Coffee Cake with Icing
  • Enjoy!
    Blueberry Coffee Cake, 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 with this blueberry coffee cake! #coffeecake #bisquick #homemade #blueberry #recipes #cinnamon #easy #atablefullofjoy



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. 


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