ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.
BLUEBERRY STREUSEL COFFEECAKE
CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries
STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes
- Preheat oven to 350°.
- Spray 8×8 pan with non-stick cooking spray.
- Prepare Streusel first.
- Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
- Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
- In another mixing bowl sift the Bisquick mix and sugar together.
- With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
- Gently fold in blueberries.
- Spread cake mixture into prepared pan evenly.
- Using a straw, poke holes into cake. These holes will allow streusel to bake down into the cake.
- Evenly top with the streusel mixture.
- Bake 18-22 minutes.
- Serve warm.