I don't know of many berries that I don't absolutely love. I'm an equal opportunity berry lover. And I also don't really need a reason to celebrate my love for berries, but July is National Blueberry Month. So I think we should celebrate with some cake.
What do you say?
What do you say?
The idea for this next recipe came from a fellow blogger, Peggy Lee. She blogs about cross-stitching. And boy, is she ever talented! Peggy informed me that she made my Chocolate Chip Coffee Cake with blueberries instead of chocolate chips. And my first thought was, that is genius! And my second thought was, I've gotta try that! So, I took out my box of Bisquick and got to work. I've made a few changes from the Chocolate Chip Cake recipe and I added a crumb topping. It only seems right, right? And because my sweet tooth has no limits.
For the cake:
2 ½ cups biscuit mix (like Bisquick)
½ cup sugar
1 cup blueberries
½ cup sour cream
3 tbsp. milk
½ tsp. vanilla extract
1/2 cup sugar
1/3 cup flour
|(sugar and milk not pictured)|
Preheat oven to 350F degrees
Spray 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it)
In a medium bowl combine biscuit mix and sugar. Add sour cream, eggs, milk and vanilla extract. Mix until combined. Batter will be very thick. Gently stir in blueberries by hand. This will take a few minutes because batter is thick.
Scoop batter into prepared baking dish and make sure it is evenly spread.
In a bowl, combine sugar, flour and butter.
Using your fingers or a pastry cutter, start combining mixture until it looks coarse and crumbly.
Sprinkle mixture over dough.
Bake about 30-35 minutes until a toothpick inserted comes out clean.
*If you like this recipe, be sure to check out the Chocolate Chip Coffee Cake*