Friday, July 29, 2011

Easy Blueberry Coffee Cake

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?  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.
Ingredients
For the cake:
2 ½ cups biscuit mix (like Bisquick)
½ cup sugar
1 cup blueberries
½ cup sour cream
2 eggs
3 tbsp. milk
½ tsp. vanilla extract

Crumb Topping:
1/2 cup sugar
1/3 cup flour
4 tbsp. butter (cut into small cubes)
(sugar and milk not pictured)
Directions:
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*

41 comments :

  1. Berry lover here too...Headed to my parents house right now...they have blueberry bushes...gonna show this recipe to my mom.

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  2. Nothing better than blueberries! Your cake sounds delicious!

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  3. This looks really good! You just can't go wrong with blueberries and a crumb topping.

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  4. What a great idea to use Bisquik - easy and delicious - perfect!
    Mary

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  5. Nice, light and fluffy. Have been meaning to make something out of blueberries. I'm a lazy baker so this is for me.

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  6. National berry month? Wow - what a way to celebrate. Another great recipe, Brandie. Cheers!

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  7. I will share the berry love with you! And I think I will love this cake. Love the ease for one of those "I didn't plan anything" times. Nicely done!

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  8. YUM! I <3 blueberries! lol

    I have a hop going on right now called "Flash-Back-Friday" and you link up an old post. Its so much fun--like looking in a scrapbook. I would love for you to link up a post!

    Happy Friday!
    ~Carolyn
    Cookin' for my Captain FBF

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  9. I'm happy to celebrate blueberry month with this cake. I love the addition of sour cream. Bet it's nice and moist. And I just came in from picking what just may be my last picking of the season! Perfect timing, Brandie! Thanks!

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  10. Yum Yum Yum! And you get to use bisquick?? Love it.

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  11. I didn't get the memo about it being National Blueberry Month. Darn. Better make this to celebrate with you. This looks so incredibly moist. Yummy!

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  12. Hey Brandie!
    Thanks for the little linkypoo!

    Now you've got me wanting to make this again. Your version looks even yummier. Is that a word?

    Oh by the way....that puddin' poke cake didn't last long. Masterchief and the nephew really put a fast hurtin' on it!

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  13. Yum Brandie this looks so good! I love cake and blueberries and throw them both together and you've got something really good! Thanks for sharing :)

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  14. I think I'd go for blueberry and the rest of the family would like the chocolate chip! Nothing but options for this yummy cake :) Have a great weekend, Brandie! xo

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  15. Oh Yum... I think you should come over to my house and make this for me! ;-) Another fantastic recipe girl!

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  16. This cake looks beautiful! I love blueberries as well. Will def need to try this!

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  17. This reminds me of the blueberry buckle I made last year. Looks delish Brandie! I love summer food.....

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  18. Quick, easy and yummy, my kind of snack.

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  19. This coming week's YUMMYness!!

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  20. I love blueberry and this recipe is amazing!! gloria

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  21. Why stop there? Why not make it a tripple berry snack cake? Well, let me try and make this before I start experimenting. I have blueberries in the freezer. Thanks for sharing.

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  22. This cake is so yummy. You just sent me to my 10 year old summer in Arkansas with my grands and all things good food :) Buzzed

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  23. This sounds simply divine. More the Merrier Monday will be open until Wednesday at midnight. I would love for you to stop by and link up your recipe. http://diyhshp.blogspot.com/

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  24. Mmm, this looks easy and yoummy. Actually, it looks like I should try it!!!

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  25. Found this recipe after seeing the honey bun cake floating around on Pinterest. I had some blueberries & strangely leftover streusel topping from some muffins I made... I did not have Bisquick, so followed this link to make some from scratch. This cake was so light and fluffy and berry-y! Excellent find I will make again and again!

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    Replies
    1. Thank you so much Julie! So happy it turned out yummy for you!

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  26. how can we change the top for a diabetic to be able to have this too :)

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    Replies
    1. Anonymous, I'm not real familiar with diabetic needs so I would hate to steer you wrong here. Maybe someone on here will have some good suggestions. Perhaps using a gluten-free Bisquick mix and Splenda instead of the sugar?

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  27. I made this early this morning. It was super easy and extremely delicious - I am really thankful I found your recipes and your site. THANKS :)

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  28. thanks for this great recipe, but wondering if I could substitute bananas for the blueberries or will it not taste like banana bread?4

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  29. Used Gluten Free Bisquick for cake and topping, also brown sugar for regular sugar, turned out Yummy! and Healthier.

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  30. I made this today for breakfast for a friend and I. We loved it!
    This was the third recipe from you that I tried just this week. Loved them all.
    Crescent Cherry Cobbler
    Creamy Italian Chicken (slow cooker)
    Blueberry Coffee Cake

    I also bought the stuff to make the Lemon Garlic Chicken (slow cooker) this weekend. :-)

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  31. Brandie, could you sub non fat Greek yogurt for the sour cream.

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  32. Wow! It is fantastic! I just made it, as I had everything on hand and it is super easy. y!i I like nuts in my topping, so I added about 1/2 C. Of pecans. I also did a glaze with 1 C. Of powdered sugar, a dash of lemon zest and about a T. Of lemon juice. Whisk that and drizzle it over the cooled cake. I really don't think I'll be sharing, tee hee..... Thank you for this!

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  33. I wonder if I can make muffins with this recipe?

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  34. I was wondering if you could substitute brown sugar for the topping, as opposed to regular sugar?

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  35. Do you think this would work as muffins?

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  36. This sounds so delicious. I'd like to make it tomorrow. Please tell me what size pan you used. I'm not sure, but was it an 8 x 8"? Thank you.

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