Bisquick Blueberry Coffee Cake

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This Bisquick Blueberry Coffee Cake is more than just a breakfast treat—it’s a cozy, crowd-pleasing way to kick off your morning or add a little sweetness to your afternoon. With the help of Bisquick baking mix, it comes together quickly and effortlessly, making it ideal for busy weekdays, weekend brunches, or spontaneous baking sessions with the kids.

What truly makes this coffee cake shine is the irresistible crumb topping. It’s a buttery, sugary layer that bakes into a golden, slightly crisp finish, adding just the right amount of texture and sweetness to complement the juicy bursts of blueberry throughout. Every bite is a comforting blend of tender cake, fruit-filled goodness, and that signature sugary crunch on top.

Bisquick Blueberry Coffee Cake

This coffee cake is one of those comforting, nostalgic bakes that feels like a hug in every bite. It’s perfect for weekend brunches, lazy mornings, or even gifting to a neighbor or friend. The blueberries add a burst of freshness, and the crumb topping gives it that bakery-style finish without the fuss.

  • BISQUICK
  • SUGAR
  • FRESH BLUEBERRIES
  • SOUR CREAM
  • EGGS
  • MILK
  • VANILLA EXTRACT
  • BROWN SUGAR
  • FLOUR
  • BUTTER
bisquick coffee cake with blueberries

Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.

In a medium mixing bowl, combine Bisquick baking mix and granulated sugar. Add in the sour cream, eggs, milk, and vanilla extract. Mix until everything is well incorporated. The batter will be thick—don’t worry, that’s exactly how it should be!

Gently fold in the fresh or frozen blueberries by hand, being careful not to overmix. Spread the batter evenly into your prepared baking dish, smoothing the top with a spatula.

In a separate bowl, prepare the crumb topping by combining brown sugar, all-purpose flour, and cold butter. Use a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the batter.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool slightly before slicing. This recipe serves 12 and is delicious warm or at room temperature.

blueberry coffee cake recipe

Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work beautifully—just don’t thaw them first. Tossing them in a little flour before folding them into the batter can help prevent them from sinking.

What if I don’t have Bisquick on hand?
You can make a quick homemade substitute by combining 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons cold butter or shortening. Cut in the fat until crumbly, and use as you would Bisquick.

Can I make this coffee cake ahead of time?
Absolutely. It keeps well at room temperature for a day, or you can refrigerate it for up to 3 days. Just bring it to room temp or warm slightly before serving.

Can I add a glaze or icing on top?
Yes! A simple powdered sugar glaze with a splash of milk and vanilla adds a lovely finishing touch. Lemon glaze also pairs beautifully with the blueberries.

Can I bake this in a different pan size?
You can use a 9×9-inch pan for a thicker cake or divide the batter between two 8-inch round pans. Just adjust the baking time slightly and check for doneness with a toothpick.

How do I know when it’s done baking?
The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. If using frozen berries, you may need to add a few extra minutes.

Can I use other fruits instead of blueberries?
Definitely! Raspberries, chopped strawberries, or even diced apples work well. Just keep the fruit quantity similar to avoid altering the texture.

blueberry coffee cake recipes

Bisquick Blueberry Coffee Cake

Real Mom Kitchen

This Bisquick Blueberry Coffee Cake is a cozy, crowd-pleasing treat that’s perfect for breakfast, brunch, or snacking. Made with pantry staples and bursting with juicy blueberries, it’s topped with a buttery crumb for that classic coffee cake finish. Easy to mix, bake, and share—this recipe is a sweet way to start any day.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 259 kcal

Ingredients
  

  • 2 ½ cups Bisquick baking mix
  • ½ cup sugar
  • 1 cup blueberries
  • ½ cup sour cream
  • 2 large eggs
  • 3 Tbsp milk
  • ½ tsp vanilla extract

For the crumb topping:

  • ½ cup brown sugar
  • cup flour
  • 4 Tbsp butter cut into small cubes

Instructions
 

  • Preheat oven to 350 F degrees.
  • Spray a 9 x13 baking dish with nonstick cooking spray.
  • In a medium bowl combine biscuit mix and sugar. Then add sour cream, eggs, milk and vanilla extract. Mix until combined. Batter will be very thick.
  • Gently fold in the blueberries by hand. Spread the batter evenly into a prepared baking dish..
  • In a bowl, combine the brown sugar, flour and butter with pastry cutter or pulse in a food processor until it looks coarse and crumbly.
  • Sprinkle mixture over dough. Bake at 350 F degrees for 30-35 minutes until a toothpick inserted comes out clean. Serves 12.

Nutrition

Serving: 1 serving | Calories: 259kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 367mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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Keyword blueberries, coffee cake, streusel

This recipe is adapted from The Country Cook.