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)
- Bisquick
- sugar
- blueberries
- sour cream
- eggs
- milk
- vanilla extract
- flour
- butter
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.
CRAVING MORE RECIPES?
Biscuit Blueberry Cake (with Bisquick)
Ingredients
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
Instructions
- 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.
Video
Nutrition
Nutritional Disclaimer
“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
Hi, is it possible to make this in a 9×9 pan and if so what do you think the bake time would be?
thank you.
I think it would be far too thick for 9×9 🙁
Hi Brandie! This recipe looks delicious! I have 3 pints of blueberries, can I add more than one cup?
I don’t see why not. The batter will just be thick. I’ve only ever made it with the one cup 🙂
Blueberry bushes are abundant so can’t wait to try. Will lemon zest and juice compliment the recipe? Thanks!
I don’t see why not! I haven’t tried it with lemon but lemon & blueberry compliment each other. A little lemon zest would be nice. Or maybe make a lemon glaze.