Indulge your taste buds in a delightful experience with our Blueberry Bisquick Coffee Cake! This quick and easy recipe is perfect for breakfast, brunch, or a sweet afternoon treat. Imagine the aroma of warm blueberries and cinnamon wafting through your kitchen as you whip up this scrumptious cake in just 40 minutes. Whether you're a seasoned baker or a kitchen novice, this recipe promises to impress your family and friends. Get ready to savor every bite and discover why this coffee cake is sure to become a favorite in your home!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups Bisquick mix
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or spray with non-stick cooking spray to ensure easy removal of the coffee cake.
- In a large mixing bowl, combine the Bisquick mix and granulated sugar. Whisk together to blend dry ingredients evenly.
- In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry Bisquick mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix brown sugar and ground cinnamon to create the streusel topping.
- Sprinkle the cinnamon-brown sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the coffee cake cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Choose the Right Blueberries: Fresh blueberries will give you the best flavor, but if they're out of season, frozen blueberries work just as well. Just be sure to thaw and drain them before folding them into the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake instead of a light and fluffy one.
- Customize Your Topping: Feel free to add chopped nuts or oats to the cinnamon-brown sugar topping for an extra crunch.
- Check for Doneness: Ovens can vary, so keep an eye on your cake. Start checking for doneness at the 25-minute mark to avoid overbaking.
- Serve Warm: This coffee cake is best served warm. For an extra treat, dust with powdered sugar or add a dollop of whipped cream before serving.
- Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze individual pieces for a quick snack later!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
