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A pie knife is holding a piece of the bisquick blueberry coffee cake.
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5 from 8 votes

Bisquick Coffee Cake Recipe With Fruit

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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 242kcal
Author: Lynn Polito

Equipment

Ingredients

  • 2 cups Bisquick
  • 3 tablespoon Sugar
  • ½ cup Milk
  • 1 Egg
  • 1 cup Blueberries Fresh or Frozen

For The Crumble Topping

  • ¾ cup Bisquick
  • ¾ 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.  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.
  • Fresh or frozen blueberries can be used in this recipe.
  • 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.

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 401mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg