Bisquick Blueberry Coffee Cake
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.
Servings 12 servings
Calories 259kcal
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
- ⅓ 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