Ready in under an hour, this easy Blueberry Bisquick Coffee Cake is the perfect recipe to add to your brunch menu! Top this coffee cake with powdered sugar or a simple glaze for an impressive sweet treat!
If you love a fruit filled coffee cake, make sure to try my banana coffee cake too!
Coffee Cake is a classic treat on lots of brunch menus. This one is so easy to make because you are using Bisquick to make the batter instead of all the individual dry ingredients!
Enjoy this Bisquick coffee cake recipe with a nice cup of coffee anytime of the year! The first time I made this recipe, it was gone in no time! It is a hit wherever it is served!
Even though you can make delicious banana pancakes with Bisquick, zucchini casserole with bisquick,and Bisquick breakfast casserole are all delicious and easy recipes you can make with Bisquick.
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Why You'll Love This Recipe
- It's easy to make! No need to break out the mixers or blenders, this blueberry coffee cake recipe is mixed entirely by hand!
- It's a sweet treat for lots of occasions! This is a delicious blueberry coffee cake is a perfect breakfast on Easter morning, brunch item for a baby shower or bridal shower, or an afternoon snack when you need some sweet treats! There's nothing better than an easy coffee cake, just like this apple pie coffee cake or Bisquick coffee cake in a 9x13 inch pan.
- It's made with Bisquick! Using pancake mix will cut down the time and ingredients you need since Bisquick mix already has all purpose flour, leavening agents, and a little bit of salt.
Ingredients for Blueberry Bisquick Coffee Cake
- Bisquick. Make sure the Bisquick is not expired. You can make your own homemade Bisquick or you can buy a box of store bought Bisquick in the bakery aisle of the grocery store.
- Butter. Cut into cubes and room temperature so it is easy to mix into the streusel topping.
- Blueberries. Blueberries add a zing of sweetness plus a burst of freshness wherever you add them. I love them in sour cream blueberry muffins, blueberry French toast casserole, baked blueberry oatmeal, and of course blueberry buttermilk pancakes!
- Light Brown Sugar. For the streusel topping. This adds sweetness and color to the topping.
See printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Fresh blueberries or frozen blueberries can be used in this recipe.
- Add a squeeze of lemon juice or a grating of lemon zest from the lemon peel for an even fresher flavor. You'll add that right to the batter.
- Top the coffee cake with powdered sugar or a simple glaze of powdered sugar, milk, and a bit of lemon juice or vanilla extract, just like in this lemon blueberry zucchini bread.
How To Make Blueberry Bisquick Coffee Cake
Step 1: Preheat the oven to 375 degrees and grease a baking dish with butter or nonstick cooking spray and line it with parchment paper. In a large bowl, mix together the milk, large egg, and sugar.
Step 2: Add the Bisquick to the bowl and mix until a batter forms.
Step 3: Fold in the blueberries. Do not overmix as that will burst the blueberries. Pour the batter into the prepared pan.
Step 4: In a separate bowl, mix together the streusel topping ingredients. Mix the butter cubes well into the other ingredients in the small bowl or medium bowl with a fork or a pastry cutter until crumbles form. A pastry blender will work too.
Step 5: Sprinkle the streusel topping over the batter in the baking dish.
Step 6: Bake for 25-30 minutes until golden brown or until a toothpick or butter knife is inserted and comes out clean. Top with powdered sugar or a light glaze.
Tips and Tricks
- Make sure your Bisquick is not expired. If you do not use fresh Bisquick, this will turn into a dough instead of a batter. Add a few tablespoons of more liquid is the batter is too tight.
- The batter will look like there is not enough for the baking dish, but don't worry, as the coffee cake bakes, it will rise.
- Parchment paper makes it easier to lift the coffee cake out of the pan. This reduces the risk of the coffee cake sticking to the pan.
- An 8x8 pan is best for this recipe as anything bigger will cause the coffee cake to spread too much.
Storage Information
Once the moist Bisquick coffee cake has cooled to room temperature, you can cover the cooled cake with plastic wrap or aluminum foil or cut it into pieces and place the pieces in an airtight container. Do not refrigerate this cake or it will go stale quickly.
It also freezes perfectly! Once the coffee cake has cooled, cover it with plastic wrap and place it in the freezer for up to 3 months. Let it defrost on the counter and then sprinkle it with powdered sugar.
Frequently Asked Questions
Square pans are great for cakes like this because they bake evenly and the pieces are even. If you don't have a square pan, you can use an 8 inch cake plate or even a springform pan.
Fresh fruit like fresh blueberries or fresh strawberries are best for this easy recipe, but you can use frozen fruit or even a half can of pie filling to mix into the batter.
Yes! You can use any kind of Bisquick in this recipe.
More Brunch Recipes
Did you make this recipe and love it?
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š Recipe
Easy Blueberry Bisquick Coffee Cake
Ingredients
- 2 cups Bisquick
- 3 tablespoon Sugar
- Ā½ cup Milk
- 1 Egg
- 1 cup Blueberries Fresh or Frozen
For The Crumble Topping
- Ā¾ cup Bisquick
- Ā¾ cup Brown Sugar
- 5 tablespoon Butter Softened
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 375 degrees. Butter the baking dish, line it with parchment paper, and set that aside.
- In a large mixing bowl, add the egg, milk, and sugar. Mix well.
- Add the Bisquick to the bowl and mix again until a batter forms.
- Fold in the blueberries. Pour the batter into the prepared baking dish.
To make the streusel topping
- In a medium mixing bowl, mix together the Bisquick, butter, brown sugar, and cinnamon. Using a fork or a pastry cutter, mix until big crumbles forms.
- Sprinkle the streusel topping over the blueberry batter, evenly distributing the streusel over the top.
- Bake the coffee cake for 25-30 minutes or until a toothpick is inserted into the center and comes out clean and the top is golden brown.
Notes
- Make sure your Bisquick is not expired.Ā If you do not use fresh Bisquick, this will turn into a dough instead of a batter.Ā Add a few tablespoons of more liquid is the batter is too tight.
- The batter will look like there is not enough for the baking dish, but don't worry, as the coffee cake bakes, it will rise.
- Fresh or frozen blueberries can be used in this recipe.
- Parchment paper makes it easier to lift the coffee cake out of the pan.Ā This reduces the risk of the coffee cake sticking to the pan.
- An 8x8 pan is best for this recipe as anything bigger will cause the coffee cake to spread too much.
Jolene Brown says
I happened to have off-brand Bisquick and a big bag of frozen blueberries, so I Googled for a cake recipe with those ingredients. I stumbled upon yours and I had everything, so I made it. Thank you! It turned out perfectly and satisfied my craving.
Susan mazzarella says
Looks so good
William F. Bennett says
I used a triple berry blend in my coffee cake blueberries, raspberries and blackberries, it was great! š
Lynn Polito says
I am so happy you enjoyed it! Thanks for making my recipe!
Nadine says
Such an easy recipe to throw together! Only thing added was a splash of vanilla. Delicious with fresh blueberries. Definitely making again! Thank you!
Lynn Polito says
I am so happy to hear that!