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Bisquick Blueberry Coffee Cake



2 cups  Bisquick mix
2/3 cup. sugar
1/3 cup. sour cream
1 egg
1/4 c. milk
1 c. canned blueberries, drained & rinsed

Preheat oven to 400 degrees. Grease an 8 x 8 x 2 inch pan. Mix sour cream and egg; stir in milk gradually. Stir in Bisquick just until moistened. Spread half of batter in pan and sprinkle with half of streusel. Spread remaining batter over streusel and sprinkle with blueberries. Sprinkle with remaining streusel. Bake until golden brown, about 25 minutes.

STREUSEL:

1/2 c. brown sugar, packed
1/3 c. flour

Mix brown sugar and flour together.

Your done! Enjoy!

This entry was posted on Tuesday, June 9th, 2009 at 12:52 pm and is filed under Bisquick Coffee Cake Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “Bisquick Blueberry Coffee Cake”

  1. Bisquick Coffee Cake Says:
    July 9th, 2009 at 1:06 pm

    I love this recipe! Using Bisquick is easy!

  2. Earleen Lillegard Says:
    August 2nd, 2009 at 2:06 pm

    This recipe has been around for years. I made it as a child. A great recipe for your children to try out. It always turns out perfect. I use dried blueberries as they work better and will not turn the batter blue. Their flavor is more intense and sweeter. A perfect and fast dessert to serve any time. Enjoy