Bisquick Blueberry Coffee Cake

Bisquick blueberry coffee cake is filled with blueberries and topped with a cinnamon brown sugar topping. It is an easy-to-make dessert.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 9 serving

Calories: 320 kcal per serving

Ingredients

Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line with parchment paper.
For the cake, in a large bowl whisk together the Bisquick, milk, sour cream, sugar, and egg until smooth.
Fold in the blueberries.
Pour the batter into the prepared pan.
To make the cinnamon topping, in a small bowl mix together the brown sugar, Bisquick, cold butter pieces, and ground cinnamon. Cut the cold butter into the mixture with a fork until crumbly.
Sprinkle the topping mixture over the top of the cake batter.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Allow the cake to cool for at least 10 minutes before serving. Serve warm or cool to room temperature.