Blueberry Coffee Cake with Bisquick

This Bisquick blueberry coffee cake is hands down one of the best coffee cakes ever! My husband loves it, and when I took it to a family get together, everyone there loved it too. And did I mention it is super easy to make?

Bisquick keeps the batter simple, fresh blueberries make it juicy, and a thick layer of cinnamon streusel goes on top. A quick drizzle of glaze is optional, but so good.

The Best Bisquick Blueberry Coffee Cake (With Extra Streusel)

Who doesn’t love a good coffee cake? When I was little I thought coffee cake would taste like coffee, which to my young mind meant bitter! But once I was enlightened to what coffee cake really was, I was hooked!

This easy blueberry coffee cake is made with Bisquick, because Bisquick makes everything easy and always turns out exactly how I want it to. So that is a winner in my book. I also made this recipe to have a lot of streusel, you know, that sugary crumbly topping that everyone loves. So yeah, I made a ton of it and happily put it on top. No regrets!

And if the yummy streusel wasn’t enough (which it totally is!), I made a quick almond glaze. I used almond extract in the glaze because I love the flavor it gives, but you can use vanilla extract instead and it will still be yummy.

This blueberry streusel coffee cake is super light and delicious and goes great with coffee, tea or hey, maybe even some ice cream! I sure hope you enjoy it as much as my family did.

Why You’ll Love This Blueberry Coffee Cake with Bisquick

• Super easy. Bisquick mix does most of the work in both the cake and the streusel.
• A ton of streusel. Brown sugar, white sugar, cinnamon and butter make a thick, crumbly topping.
• Blueberries in every bite. A cup and a half of berries are folded right into the batter.
• Quick to bake. It is golden and ready in 18 to 22 minutes at 375°F.

Ingredients You’ll Need

Here is what goes into this blueberry streusel coffee cake and why. Exact amounts are in the recipe card below.

• Brown sugar and white sugar (streusel): Brown sugar brings a warm, caramel flavor and keeps the crumbs a little soft. White sugar helps the topping bake up crisp and golden on top.
• Bisquick mix (streusel): Gives the topping enough flour to hold together in clumps instead of melting into the cake.
• Cinnamon: The classic coffee cake spice. It pairs beautifully with blueberries. Use a jar that still smells strong, since older ground cinnamon loses its flavor.
• Butter: Use softened butter, not melted. Softened butter rubs into the dry ingredients and forms those big, crumbly bits everyone loves.
• Bisquick mix (cake): Bisquick already has the flour, leavening, fat and salt in it, so there is nothing else to measure. Spoon it into the cup and level it off so the cake doesn’t turn out dry.
• Milk: Moistens the batter. Any milk you have on hand works. Whole milk gives the richest, most tender crumb, while skim makes a slightly lighter cake.
• Sugar and vanilla extract: Just a little sugar sweetens the cake, since the streusel and glaze add plenty more. Vanilla rounds out the flavor.
• Egg: Adds richness and structure so the cake can hold up all those berries and that heavy topping. A room temperature egg mixes in more evenly.
• Blueberries: Fresh berries hold their shape best. Rinse them and pat them completely dry so extra water doesn’t make the batter soggy. If you use frozen, keep them frozen until the moment you fold them in.
• Glaze (optional): Powdered sugar, milk and vanilla extract. Almond extract is my favorite swap for vanilla, because I love the flavor it gives. Add the milk slowly so the glaze stays thick enough to drizzle.

How to Make Bisquick Blueberry Coffee Cake

1. Heat the oven. Preheat to 375°F and grease a 9 inch round pan. Use a springform pan if you have one, so you can take the cake out easily.
2. Make the streusel. In a small bowl, combine the brown sugar, white sugar, Bisquick, cinnamon and softened butter. Mix with a fork or your fingertips until crumbly, like damp sand with some pea sized clumps. Set it aside.
3. Mix the batter. Stir together the Bisquick, milk, sugar, vanilla and egg until well blended. The batter will be thick and scoopable, not pourable. Stir only until no dry streaks remain, because overmixing makes the cake tough.
4. Fold in the blueberries. Gently fold them in with a spatula. If you mix too vigorously, the blueberries will break and turn the whole cake a dark blue grey.
5. Add the topping. Spread the batter into the prepared pan in an even layer and sprinkle the streusel evenly over the top, all the way to the edges.
6. Bake. Bake for 18 to 22 minutes, until the top is golden brown and a toothpick in the center comes out without wet batter. The streusel will look dry and crisp. Let it cool for about 10 minutes before slicing so the crumb can set.
7. Glaze. Combine the powdered sugar, milk and vanilla until smooth. If it is too thick, add more milk one teaspoon at a time. Drizzle it over the coffee cake.

Bisquick Blueberry Coffee Cake FAQs

• Can I use frozen blueberries? Yes. Don’t thaw them. Fold them in straight from the freezer, very gently, so they don’t bleed into the batter. The cake may need an extra minute or two in the oven.
• What pan should I use? A greased 9 inch round pan. A springform pan makes it easy to take the cake out.
• Do I have to make the glaze? No, the glaze is optional. The streusel is plenty sweet on its own.
• Can I use almond extract in the glaze? Yes. Almond extract is my favorite, but vanilla is delicious too.
• Why did my coffee cake turn grey? The blueberries were mixed too hard and broke. Fold them in gently with a spatula.
• How do I store leftovers? Cover the cake and keep it at room temperature for up to 2 days, or in the fridge for 3 to 4 days. Warm a slice for a few seconds in the microwave.
• Can I freeze it? Yes. Wrap cooled, unglazed cake tightly and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
• Can I use other berries? Yes. Blackberries or raspberries work the same way. Fold them in gently, since they are even more fragile than blueberries.
• What should I serve it with? It goes great with coffee, tea or hey, maybe even some ice cream!
• Where does this recipe come from? It is adapted from the Betty Crocker Streusel Coffee Cake, with blueberries and a lot more streusel.

Blueberry Bisquick Coffee Cake

Lisa

Blueberry Bisquick coffee cake is a soft, easy cake made with Bisquick mix and fresh blueberries, topped with a thick brown sugar cinnamon streusel. It bakes in 18 to 22 minutes, and the glaze is optional.

4 from 1 vote

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Ingredients

  

Streusel

• ½ cup brown sugar
• ½ cup white sugar
• 2/3 cup bisquick mix
• 1 tsp cinnamon
• ¼ cup butter softened

Coffe Cake

• 2 cups bisquick mix
• ½ cup milk
• 2 tbs sugar
• ½ tsp vanilla extract
• 1 egg
• 1 ½ cups blueberries

Simple Glaze (Optional)

• 1 cup powdered sugar
• 1 tbs milk
• ½ tsp vanilla extract

Instructions

 

• Preheat oven to 375°F and grease a 9 inch round pan.*

For the streusel:

• Combine all the ingredients in a small bowl and mix everything together until crumbly. Set aside.

For the coffee cake:

• Mix all coffee cake ingredients EXCEPT the blueberries, until well blended.
• Gently fold in the blueberries. If you mix too vigorously the blueberries will break and turn the whole cake a dark blue/grey.
• Spread into prepared pan and sprinkle streusel evenly over the top.
• Bake for 18-22 minutes or until golden brown.

For the glaze:

• Combine all the ingredients until smooth. If it is too thick, add additional milk one teaspoon at a time.
• Drizzle over coffee cake.

Enjoy!

Notes

Notes:*Use a springform pan if you have one! That way you can take the cake out easily! 

This recipe is adapted from the Betty Crocker Streusel Coffee Cake.

Made this coffee cake? Leave a star rating in the recipe card and let me know in the comments below how you liked it!

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This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.