Go Back
–+ servings
Print
A close-up of a slice of blueberry coffee cake with a crumbly streusel topping, being lifted from a baking dish. Perfect for fans of 9x13 cake recipes, the cake appears moist with visible blueberries throughout.

Bisquick Blueberry Coffee Cake

This Bisquick Blueberry Coffee Cake is soft, buttery, and topped with a sweet cinnamon streusel and juicy blueberries. It's an easy breakfast or brunch recipe made with Bisquick baking mix that's perfect for serving with a hot cup of coffee.

Course Breakfast
Cuisine Dessert
Keyword Bisquick Blueberry Cake, Bisquick Blueberry Coffee Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author momma lew

Ingredients

For the Cake:

  • 2 cups Bisquick mix
  • ⅔ cup sugar
  • ½ cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

For the Crumb Topping:

  • ½ cup Bisquick mix
  • ⅓ cup brown sugar
  • ¼ cup cold butter

Instructions

  1. Set your oven to 375°F and grease an 8x8-inch baking dish.
  2. Make the batter: In a large mixing bowl, mix together Bisquick, sugar, milk, egg, and vanilla until smooth.
  3. Fold in the blueberries gently to avoid breaking them.
  4. Pour the batter into the prepared pan.
    In a small bowl, mix Bisquick and brown sugar.
  5. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly.
  6. Sprinkle evenly over the batter.
  7. Place the dish in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the coffee cake to cool slightly before slicing.
  9. Serve warm or at room temperature.

Recipe Notes

Store leftover coffee cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 1 week or freeze individual slices for up to 3 months.