Biscuit Blueberry Cake with Bisquick (+Video)
Easy Biscuit Blueberry Cake is made with biscuit mix, fresh blueberries and is all topped off with a delicious homemade crumb topping!
BISQUICK AND BLUEBERRIES
I don’t know of many berries that I don’t absolutely love. I’m an equal opportunity berry lover. with some cake. But there is just something about blueberries when they are baked in cake. They burst open and almost become even sweeter! This delicious coffee cake is made easy by simply using some Bisquick biscuit mix and a few other simple ingredients!
CAN I SUBSTITUTE THE BLUEBERRIES WITH OTHER BERRIES?
You sure can! I think this works best with blueberries but you could certainly substitute with blackberries or raspberries. Strawberries might also work.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sour cream
- vanilla extract
HOW TO MAKE EASY BISCUIT BLUEBERRY CAKE:
Preheat oven to 350F degrees. Spray 9×13-inch 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.
Gently stir in blueberries by hand.
Batter will be very thick. Spread batter evenly into prepared baking dish.
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 batter.
Bake about 30-35 minutes until a toothpick inserted comes out clean.
I like to eat it while warm but it’s delicious at room temperature.
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Biscuit Blueberry Cake (with Bisquick)
For the cake:
- 2 ½ cups biscuit mix like Bisquick
- ½ cup sugar
- 1 cup blueberries
- ½ cup sour cream
- 2 large eggs
- 3 Tablespoons milk
- ½ teaspoon vanilla extract
For the crumb topping:
- 1/2 cup sugar
- 1/3 cup flour
- 4 Tablespoons salted butter, cut into small cubes
- powdered sugar, for serving
- Preheat oven to 350F degrees.
- Spray 9 x13 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.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: July 2011
Updated & republished: October 2019
I made it using brown sugar in the topping and it was delicious. Thank you for the easy recipe
wow. I wish Id had this recipe when I had my B&B. This is the best and easiest blueberry coffeecake I have ever made (or had). I didnt have sour cream on hand so used full fat yogurt instead with my fingers crossed that it could come out fine. And it was perfect. Next time I’ll buy some sour cream, just too far from town to drive for it at the last minute.
The topping was perfect for it.
Ive made a lot of pastries for the B&B over the years but this is really star material. Plus Im very “erpy” about online recipes being all that good. Ive had too many disappointments. But had expensive blueberries that werent very flavorful, so was looking for a fast and easy recipe to use them up.
Thank you so very much Connie! You are so kind to come back and leave a review for this recipe. So thrilled you enjoyed it so much!
Hi, I haven’t made this yet, I only have frozen blueberry’s…….will they work ?? Do I bake longer ??
I am wondering if you can freeze this cake to eat later as well? It was absolutely yummy but with 2 people in the house we don’t eat so much. But will be making this again in future
Absolutely fantastic . I have been asked to pass the recipe on to two friends.
I followed the recipe except I heated up some lemon curd and coated the blueberries in it. Then added some Pat’s of lemon curd in the batter. I also used a little more berries then the recipe called for. It turned out amazing!@
I think I might have modified this enough to not write a real review. Instead of sour cream we used rhubarb curd. Also, instead of baking it in a sheet, we made muffins. We cut the recipe in half and it made 9 muffins. They were fantastic! The rhubarb was subtle and the crumb and blueberries matched the tartness. I coated the blueberries in a little flower hoping to keep them from sinking but I don’t think that was necessary given how thick the batter was. If I were to do it again I think I would use a little more rhubarb curd. Great recipe!
Thanks so much Trudy!
can frozen blueberries be used or does it have to be fresh?
Hi Irene! You could use frozen.:)
Easy, delicious, everyone who ate it licked their fingers!
Can I substitute brown sugar for the topping? I prefer a coffee cake like topping.
Hi Renee! I don’t see why not!
THIS WAS FABULOUS!
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.
9 x 13.
For a 9 x 13 pan, there is not a lot of batter. I prefer doubling the recipe for Bisquick Sour Cream Coffee Cake. and adding blueberries.
Do you think this would work as muffins?
I was wondering if you could substitute brown sugar for the topping, as opposed to regular sugar?
I wonder if I can make muffins with this recipe?
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!
Brandie, could you sub non fat Greek yogurt for the sour cream.
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. 🙂
Used Gluten Free Bisquick for cake and topping, also brown sugar for regular sugar, turned out Yummy! and Healthier.
thanks for this great recipe, but wondering if I could substitute bananas for the blueberries or will it not taste like banana bread?4
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 🙂
how can we change the top for a diabetic to be able to have this too 🙂
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?
This is NOT a diabetic recipe! I don’t think Splenda will work out in the topping. So just enjoy a small piece and cut back on something else, like I do. And, by the way, it doesn’t hurt to add 1/2 tsp cinnamon to the topping.
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… This cake was so light and fluffy and berry-y! Excellent find I will make again and again!
Thank you so much Julie! So happy it turned out yummy for you!
Mmm, this looks easy and yoummy. Actually, it looks like I should try it!!!