Bisquick Blueberry Coffee Cake Recipe

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

Cook Time 20

Total Time 30

Servings people

Calories 343kcal

Author Lisa

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!

Video

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