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| BLUEBERRY COFFEE CAKE SUPREME | |
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2 c. Bisquick 2/3 c. sugar 1/3 c. sour cream 1 egg 1/4 c. milk 1 c. canned blueberries, drained and rinsed Preheat oven to 400°F. 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. | |
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recipe reviews #174054
Brenda Donahue (New Hampshire) says:
I made this recipe but I changed it up a little. When you put 1/2 the batter in your pan I also added blueberries as well as the strudel. MY husband loved it. He told me it was the best coffee cake ever.
#186197
Charlotte (Pennsylvania) says:
I made this coffee cake but used fresh blueberries, I also added an extra tablespoon or two of milk to make it more spreadable, it turned out delicious! Made it several times!!!
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