Biscuit Blueberry Cake with Bisquick
Easy Biscuit Blueberry Cake is made with biscuit mix, fresh blueberries and is all topped off with a delicious homemade crumb topping!
A SIMPLE BLUEBERRY CAKE
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?
- Homemade Bisquick Mix
- Blueberry Cookies
- Blueberry Muffin Cake
- Blueberry Pie Filling
- Blueberry Butter Swim Biscuits
- Blueberry Dump Cake
- Blueberry Slab Pie
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:
- ½ cup sugar
- ⅓ 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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: July 2011
Updated & republished: October 2019
This was simply divine.
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
Why stop there? Why not make it a triple berry snack cake? Well, let me try and make this before I start experimenting. I have blueberries in the freezer. Thanks for sharing.
Looks delicious!
I love blueberry and this recipe is amazing!! gloria
This coming week's YUMMYness!!
Quick, easy and yummy, my kind of snack.
This cake was REALLY good!!
This reminds me of the blueberry buckle I made last year. Looks delish Brandie! I love summer food…..
Oh Yum… I think you should come over to my house and make this for me! 😉 Another fantastic recipe girl!
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
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 🙂
Hey Brandie!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!
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!
National berry month? Wow – what a way to celebrate. Another great recipe, Brandie. Cheers!
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
Yum Yum Yum! And you get to use bisquick?? Love it.
What a great idea to use Bisquik – easy and delicious – perfect!
Mary
Berry lover here too…Headed to my parents house right now…they have blueberry bushes…gonna show this recipe to my mom.
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!
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!
Nice, light and fluffy. Have been meaning to make something out of blueberries. I'm a lazy baker so this is for me.
This looks really good! You just can't go wrong with blueberries and a crumb topping.
Nothing better than blueberries! Your cake sounds delicious!
Looks scrum-dium-dium-tious!