Blueberry Coffee Cake
Preheat oven to 350F degrees, spray 9x13 baking dish with nonstick cooking spray, 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, 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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/3 cup flour
- ingredients
- for the cake:
- 2 1/2 cups biscuit mix (like bisquick)
- 1 cup blueberries
- 3 tbsp. milk
- 1/2 tsp. vanilla extract
- crumb topping:
- 4 tbsp. butter (cut into small cubes)
- Carbohydrate 84.652200003106 g
- Cholesterol 420.577500028436 mg
- Fat 23.2067350087494 g
- Fiber 3.5520001411438 g
- Protein 20.7663600021436 g
- Saturated Fat 11.5213825054465 g
- Serving Size 1 1 Recipe (702g)
- Sodium 56047.0891604429 mg
- Sugar 81.1001998619622 g
- Trans Fat 2.30906100045059 g
- Calories 618 calories
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13-inch baking dish. In a medium bowl, combine the biscuit mix and sugar. Add the sour cream, eggs, milk, and vanilla extract and mix until just combined. Fold in the blueberries. Pour the batter into the prepared baking dish. In a small bowl, combine the sugar, flour, and butter. Use your fingers to work the ingredients together until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step-by-step
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Blueberry Coffee Cake
