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
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Simple Glaze (Optional)
½teaspoonalmond extractor 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)
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.
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.