The Best Blueberry Coffee Cake Recipe
This incredibly moist and tender Blueberry Coffee Cake features juicy blueberries studded throughout a buttery cake, crowned with a crispy cinnamon streusel topping. Perfect for breakfast, brunch, or dessert, this recipe combines the convenience of Bisquick with the indulgence of homemade cake.
Ingredients
For the Cake:
- 2 cups Bisquick baking mix
- 2 large eggs room temperature
- 3/4 cup milk regular or buttermilk
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
For the Streusel Topping:
- 1/2 cup brown sugar packed
- 2/3 cup Bisquick baking mix
- 1/4 cup salted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Start by setting your oven to 375°F (190°C). While it heats up, grease your 9×9-inch baking pan or line it with parchment paper.
- Break the eggs into a large mixing bowl and add the sugar. Mix them together until well combined. Pour in your milk, sour cream and vanilla extract, then stir everything until it's smooth.
- Add the Bisquick to your wet ingredients a little at a time, stirring gently until it's just mixed together. Try not to overmix - it's okay if there are a few small lumps. Carefully fold in your blueberries.
- Now make your streusel topping. In a separate bowl, mix together the brown sugar, Bisquick, and cinnamon. Add your cold butter pieces and use a fork or pastry cutter to mix until it looks like coarse crumbs.
- Pour your cake batter into the prepared pan and spread it evenly. Sprinkle all of the streusel topping over the batter.
- Put the pan in the oven and bake for about 35 minutes. You'll know it's done when you stick a toothpick in the middle and it comes out clean, or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before cutting. This gives it time to set up properly. Serve while still warm for the best taste.
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