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Bisquick Blueberry Coffee Cake Recipe, an easy and delicious blueberry coffee cake that is perfect year-round! Topped with lots of crumb topping and a yummy glaze- you can’t go wrong!
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Enjoy a tasty slice of coffee cake!
When I was growing up I thought coffee cake would taste like coffee- bitter! I’m mean I enjoy a good cup of coffee now and then, but I still wouldn’t want a cake to taste purely like it!
Needless to say I sure am glad I was wrong!
This is hands down one of the best coffee cake recipes ever! Simple to make and so delicious!
This coffee cake is topped with the best crumb coating and a delicious glaze!
How to make bisquick coffee cake:
- Mix together all of the ingredients for the cake except the blueberries
- Gently fold in the blueberries
- Pour into prepared baking dish
- Combine all the ingredients for the crumb topping/streusel
- Pour topping evenly over batter
- Bake for 20 minutes
- Combine ingredients for the glaze
- Top coffee cake with glaze once it’s done baking
- Enjoy!
Making coffee cake is really simple!
How do you make coffee cake with Bisquick?
Bisquick makes baking so easy and it always turns out delicious. I use the bisquick mixture in this recipe as a replacement for the flour, baking soda, and salt that would otherwise make up a coffee cake.
Why is my mixture really thick? Is that normal?
For some people the mixture turns out really thick and won't bake properly- turning into a very dense cake. Someone brought it to my attention that this happened when they used expired Bisquick. So make sure your Bisquick isn't expired!
What do I bake coffee cake in?
I use a 9 inch springform pan (typically used for cheesecakes), but feel free to use an 8x8 baking dish, or a medium sized bundt pan.
How to prevent underbaking and sinking?
If your oven temperature is off you may end up underbaking your coffee cake. This will cause it to sink in the middle when it cools. To prevent this I like to check the internal temperature with my kitchen thermometer when I pull it out of the oven. The cake needs to be between 205°F and 210°F to be done making. (affiliate link)
Does blueberry coffee cake need to be refrigerated?
I do recommend refrigerating the leftover coffee cake (if you have any!) in Ziploc baggie or other air tight container because of the glaze and the blueberries.
What is streusel and how to make it?
Streusel is a cinnamon sugar mixture that is found on top of many delicious cakes and muffins. I wanted this streusel coffee cake to have a lot on top- because it's extra delicious!
To make streusel:
- Combine brown sugar, white sugar, bisquick, cinnamon, and butter
- Mixture should be crumbly
- Sprinkle evenly over coffee cake (before baking)
- Bake and enjoy!
This blueberry coffee cake recipe is easy to make and tastes amazing!
A delicious piece of the best coffee cake!
Bisquick Coffee Cake Tip: Gently fold in your blueberries. Otherwise they will burst and stain the batter.
It will still taste delicious but will be a gross grey color after it’s been baked and no one wants that!
Can I use different berries? Blackberries, Raspberries, or Cranberries?
Absolutely! I also have these tasty Orange Cranberry Muffins you should try!
I wanted this crumb coffee cake recipe to have lots of crumb topping because that is one of my favorite parts- and I have no regrets about it! So good!
The sweetness from the sugar mixed with the delicious cinnamon makes the topping so good!
The glaze is made with almond extract because I love the flavor of it, but you can totally use vanilla or orange extract instead!
If you like this recipe make sure to check out these tasty treats:
- easy green smoothie
- breakfast burrito
- cinnamon roll french toast
- lemon bars
- orange scones
- bakery style rice crispy treats
- Lucky Charms cookies
Blueberry Streusel Coffee Cake is simple and delicious!
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Bisquick Blueberry Coffee Cake Recipe
Author: Lisa
An easy and delicious bisquick blueberry coffee cake recipe that is perfect year-round! Topped with lots of crumb topping and a yummy glaze!
4 from 110 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 people
Ingredients
Coffee Cake
- 2 cups original bisquick
- ½ cup milk
- 2 tbs sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 ½ cups blueberries
Streusel
- ½ cup brown sugar
- ½ cup white sugar
- ⅔ cup bisquick mix
- 1 teaspoon cinnamon
- ¼ cup butter softened
Simple Glaze (Optional)
- 1 cup powdered sugar
- 1 tbs milk
- ½ teaspoon almond extract or vanilla
Instructions
Preheat oven to 375°F and grease a 9 inch round pan.*
Combine all the ingredients for the streusel in a small bowl and mix everything together until crumbly. Set aside.(½ cup brown sugar, ½ cup white sugar, ⅔ cup bisquick mix, 1 teaspoon cinnamon, ¼ cup softened butter)
Mix all coffee cake ingredients together EXCEPT the blueberries. (2 cups original bisquick mix, ½ cup milk, 2 tbs sugar, ½ teaspoon vanilla, 1 egg)
Once the batter is well mixed gently fold in the blueberries*. (1 1.2 cups blueberries)
Pour into prepared pan and sprinkle streusel evenly over the top.
Bake for 18-22 minutes or until golden brown.
While baking, combine all the glaze ingredients until it is smooth. You can add additional milk 1 teaspoon at a time to thin it if needed. (1 cup powdered sugar, 1 tbs milk, ½ teaspoon almond extract)
When coffee cake is done baking drizzle glaze over it.
Enjoy!
Notes
*Use a springform pan if you have one! That way you can take the cake out easily! Otherwise use an 8x8 baking dish, or a medium sized bundt pan.
*If you stir the blueberries in too vigorously then they will burst and turn your coffee cake blue/grey.
*Use fresh Bisquick. Otherwise the batter will turn out thick and won't bake correctly.
*If you are worried about underbaking your cake make sure it reaches a temperature between 205°F and 210°F. I recommend using a thermometer like the Dash to to do that (affiliate link).
*If your coffee cake sinks after cooling it probably need to cook longer (3-5 minutes). That's why I like to check the internal temperature to make sure my cakes are done.
Nutrition
Calories: 343kcalCarbohydrates: 59gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 30mgSodium: 464mgPotassium: 106mgFiber: 1gSugar: 41gVitamin A: 195IUVitamin C: 2.1mgCalcium: 90mgIron: 1.1mg
Keyword best coffee cake recipe, bisquick blueberry coffee cake, blueberry coffee cake, blueberry coffee cake recipe, crumb coffee cake recipe
Did you make this recipe?Tag me on Instagram at @atablefullofjoy
Post updated on 8/1/2020
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Reader Interactions
Comments
Mary
Used to make this as a little girl. All I can say is, use the right sized pan. First time, I used a smaller pan, and thought to cook it a little longer. Oh, so wrong; topping at the sides got a little too crunchy. Tonight, with a 9" springform, it turned out beautifully! Wish I could show a pic! Next time, I'm using orange extract in the glaze. Sounds yummy!Reply
Lisa
Yay! I am so glad you loved it! Thanks for letting me know how it turned out- made my day!
Reply
Casey Johnson
OMG!!!! This turned out SO good! I used a 9.5 glass baking dish and it was just fine. I have a GE profile convection oven ( I know awesome right?? Lol) Somehow, this cake got better with every day it sat!!! Definitely Bakery quality. I just kept thinking, "There is NO way I made this...and with Bisquick!" Such a special treat! I feel so lucky to have this recipe to prepare for guests in my new home! Morning Coffee at my house will never be the same! Thank you!Reply
Lisa
You made my day! I am so glad you enjoyed it!
Reply
Dorothy E McGraw
I have no almond extract, what else can use as a substitute?
Reply
Lisa
Vanilla will work fine 🙂
Reply
Lannie
For some reason the batter turned out more like a dough even though I followed the recipe exactly......can more milk be added to it to get it to a more batter like consistency? Also any tips if using organic frozen blueberries. Thanks!
Reply
Lisa
Hmm not sure what is going on. You could try adding 1/4 cup of milk and then 1 tbs at a time until you start to get more of a batter consistency, but I am not sure how it will bake. Let make now how it turns out!
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Bunnye T.
The cake part will not be a moister almost liquid consistency. When I bake, it has to be spread out in the pan with a spatula. But it is not so tight at all. Mine comes out perfectly every time. ( I may have to add 1-2 T. more of milk, though.)
Reply
Cindi
I didn’t want to end up eventually throwing my blueberries away, cause I don't care for them and my daughter hadn’t eaten them yet, so I searched for the perfect recipe and found it. It mixed up quickly, baked beautifully and my daughter told me it tastes like something you’d buy in a bakery. I even ate a piece and loved it.
Thank you for a beautiful coffee cake!!Reply
Lisa
Yay! I am so glad you both loved it! Made my day!!
Reply
Allison
Thoughts on using blackberries instead of blueberries?
Reply
Lisa
Sounds delicious- they are bigger than blueberries so you probably don't need as many.
Reply
Katy
I followed the recipe exactly, and had the same issue - batter that was more like dough. I baked it anyway and it was yuck. I made a second batch using another recipe and had the same issue. The problem was my bisquick! It was too old. I used a new box and this time it turned out perfectly!
Reply
Lisa
YAY! Finally the mystery has been solved! I can't tell you how glad I am that 1: you got the recipe to work and 2: that you figured out why it failed the first time. I could not figure out why it turned out too thick for some people! Thank you thank thank you for letting me know! I'll update the post soon to reflect this!!
Reply
Katiem
I have raspberries and rhubarb. Any thoughts of trying either of them?
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Lisa
Raspberries should work well but I don't know anything about rhubarb- I've never actually baked with it!
Reply
Fiona
I Followed this recipe exactly and used a 9 inch spring foam pan as suggested ....It turned out Perfect and Delicious !
Will definitely be a brunch recipe favorite around here ..YUM !!
If I could post a picture I would because I'm so proud of myself LOLReply
Lisa
Yay!! This makes me so happy!
Reply
Georgette
Baked just like the picture came out beautiful. The only thing is I used to 9 inch round cake pan and the streusel dripped over the sides in some areas next time I will use a spring pan.Reply
Lisa
Yay!!! So glad you loved it!
Reply
KIRSTEN
Really want to try and make this.. If I use a bundt pan, should the strussel be put in the bottom of the pan before the batter? My thinking is the cake will be flipped over when it comes out of the pan.
Reply
Lisa
I'd try that- but I am not sure how the streusel will turn out since it will be surrounded by moisture- when baking it with the streusel on top, the streusel gets a little crunchy. You can always try baking it in a square 8x8 pan. If you line it with parchment paper it should pop out. Anyways- let me know how it goes!
Reply
Chuck
This sure is taking forever to bake!. I've had it in the oven for close to an hour now. Still has a wet center. I'm fearing this will end up in the trash. Not trashing the recipe, it sounds delicious. I'm going with I've done something wrong. In the recipe notes it says an 8x8 baking "dish" can be substituted. That's what I' using, but I was always told to turn the oven temp down for glass. Is that where I messed up?Reply
Lisa
Oh no, I am so sorry. I have never adjusted the temperature for glass dishes. What temperature did you try baking it at? The cake is done when the temperature in the center is around 205°F- not sure if you have a thermometer you can use. I know in the past my oven temperature was off (causing sinking of the center of the coffee cake) and double checking the center temperature for doneness worked like a charm.
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Diane G..
I baked this tonight using the last batch of Blueberries from my Garden...I used my 9 in. spring form pan and it came out perfect...Instead of using Almond/Vanilla Extract for the glaze I made a Lemon Glaze with fresh Lemon...Outstanding treat...We are very happy here in Massachusetts...Thank you Lisa...I wish I could post a picture of this beautiful dessert....Reply
Lisa
Oh this just made my day! So glad you enjoyed it! And that lemon glaze sounds so good!
Reply
Jill
A mess....almost put in bigger pan, but followed recipe....did not test internal temp....its bisquick, never have had to test bisquick like a roast..
Lol!!...bigger pan next time for sure.....Reply
Lisa
Oh no! Did you try a 9 in springform pan? That's strange that it needed a bigger dish. I only recommend testing the center if your cakes tend to sink in the middle. 🙂 Hope it works next time!
Reply
Dawn
I mixed the recipe as 1.5 times and added about 1/3 cup of sugar to batter. 2 tablespoons is not enough in my opinion. It tastes like pancake - no sweetness. For the topping I also added 1/2 cube extra of cold butter and sprinkled additional bisquick to get just the right crumble (larger chunks. For the blueberries, I added a small layer of batter to the round spring form pan, sprinkled the blueberries, added another layer of batter, more berries, and so on. This way no spread of purple in the batter. It is definitely a bakery quality treat. Thank you for sharing this!Reply
Lisa
So glad you enjoyed it! Your changes sound delicious!
Reply
christine
my first time using a springform pan, at what point after baking do you take the outside ring off? right away? after cake cools? Do I add icing while ring is still on cake? Do I add icing while cake is hot or cool? and why does the comment field default to the lightest grey font possible? Not very accessible to people with low vision 🙁
thanksReply
Lisa
I'll look into the default color of the font- thanks for pointing that out! As far as removing the ring, I usually let it cool then run a knife between the cake and the pan then take the ring off, then I add the icing. 🙂
Reply
Jennifer
I followed instructions.. batter is very tight dough.. 2 cups dry plus 1 eggs and 1/2 cup milk doesn’t matter a “ batter” it’s a tight dough.. is recipe supposed to have more liquid?
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Lisa
Hey! How fresh is your bisquick? Also, how did the batter look compared to the process shots and video?
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Jacky R
Using a spring form pan and it’s 35 minutes at this point - the cake is at 130 degrees. I looked at other coffee cake recipes and they mostly say to bakes 50 minutes.
Reply
Lisa
I'm not sure why it wouldn't be done by then. Do you live at altitude? Where you baking at 375°F? How big of a springform pan where you using?
Reply
Jodi
I had to add an additional tablespoon of butter to the crumble topping, it initially looked like sand, not crumbles. I also had to add an extra 2 tablespoons of milk to the batter because it was thick like bread dough, rather than a batter. After cooking for 22 min, I tested the center and it was still raw. I ended up cooking it for 37-40 min before it was done. I did use a 9" springform pan as suggested. It turned out great, just had to tweak a few things.Reply
Lisa
Glad you liked it!
Reply
Linda
I doubled the recipe and used a medium Bundt pan. It plumped up very nicely after first 20 minutes and then we had to continue baking another 45 minutes. Please let everyone know what should be the expected baking time for a doubled recipe and a Bundt pan. Thank you.
Reply
Lisa
Oh thank you! So glad it worked out!
Reply
Valiant
I made blueberry buckle. I put it in a 8x8” foil pan.
Baked for a lot more than 20 minutes! It was more like
50 minutes! I didn’t doubled the recipe. I followed
Directions to the T. It was delicious but plan on
Baking a lot longer.Reply
Lisa
Oh weird- I am glad it turned out though! I know I've used ovens where the temp was off and had to double check the internal temp of the cake to make sure it was done- and it did take longer to cook then!
Reply
Bettina Bellefleur
I found it to be a dense battery and cooking time should be at least 35 minutes, it was not done in 22Reply
Lisa
IF you watch the video you will notice the batter is somewhat dense but still spreads. Plus if the bisquick is old it might not bake up correctly. Oven temps can differ based off of many factors like altitude or a new vs old oven. Anyways, I try to always double check the internal temperature with a thermometer to make sure it is done. Hope it was still tasty even if it took a few more minutes!
Reply
DeAnna Matthews
I made this exactly to the recipe and used a 7 inch pan because that’s what I had so I had to cook it a little longer to be done in the middle. Thanks for the tip with the baking temperature! I had never heard that, but it worked perfectly. This little cake is amazing! I specifically like it because it’s not too sweet. I added butter and fresh blackberries and I’ve had it for breakfast three days in a row.Reply
Lisa
So glad you enjoyed it!
Reply
Robin
I made this today and it turned out great! The only issu I had was that it took about 33 minutes to bake. I double checked and followed the recipe exactly, and my oven is typically accurate time and temp-wise when following recipes. I’d definitely make this again!
Reply
Lisa
Glad it turned out! 🙂 I'll remake it and test the baking time when I get a chance. It seems so many people get different results then when I make it!
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Donna F.
Is there any way to make this into muffins? The cake was absolutely delicious.
Reply
Lisa
I would first try just baking them in muffin tins and checking their doneness with a toothpick. I don't see why they wouldn't make great muffins.
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