Start by making the streusel topping. Mix together Bisquick, sugar, and melted butter until it reaches a crumbly texture, then set it aside. (See the recipe card below for the full printable instructions.) Next, coat the blueberries in a bit of Bisquick (to help stop them from sinking during baking).
To begin, preheat your oven to 400°F (205°C) and grease a 9-inch round cake pan. In a medium mixing bowl, combine the Bisquick, milk, sugar, egg, and cinnamon. Mix well, then spread the mixture into the bottom of your prepared cake pan. In a clean mixing bowl, add the baking mix, brown sugar, butter, and cinnamon.
You are suppose Use this mix to replace any Bisquick and use the same amount. So if a recipe called for 1 cup of Bisquick and a egg, you’d substitute the Bisquick and use the egg. See a detailed explanation on Maria’s blog. “Healthified” Bisquick without butter added = 150 calories, 11g fat, 7g protein, 5g carbs, 2.5g fiber
Bisquick Coffee Cake (Original Recipe with Cinnamon Streusel Topping!) The classic, original Bisquick coffee cake is still just as good as coffee cake gets with the super convenient use of our favorite baking mix! Whether you enjoy this coffee cake at breakfast or as a dessert, the crumbly streusel topping will have you savoring every bite!