I also call this cheater’s coffee cake because it is made with Bisquick a pre-made baking mix. So it is also semi-homemade but without Sandra Lee’s coordinating kitchen scape, table scape, and so on. You can also use a generic baking mix that is like Bisquick.
The base for this recipe used to be on the Bisquick box. I don’t see it there anymore. But over the years I have tweaked it and this is my favorite version. It mixes up quickly and is a delicious treat on weekends!
- Batter
- 2 cups Bisquick (or comparable generic baking mix that is like it)
- 2/3 cup milk (NOT skim – 1% or 2% or even buttermilk)
- 1/2 cup frozen or fresh blueberries
- 1 egg
- 1/3 cup sugar
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- Topping
- 2/3 cup Bisquick
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
Preheat oven to 400°
Grease with either butter or Crisco a large deep dish pie plate.
Mix batter ingredients – everything except the blueberries. Fold them in when everything else is mixed thoroughly. (NOTE: You can also use dried cranberries or white seedless raisins instead of the blueberries. If you use dried fruit like that you’re going to bake on the lower end of the time estimation, or about 20 minutes.)
In a separate bowl mix topping ingredients together with either two forks or a pastry blender until crumbly crumbs are formed.
Take a large deep dish pie plate and grease it.
Pour batter into pie plate. Evenly distribute crumbly topping on top and cut crisscross well across top a few times with a knife.
Bake in 400° oven for approximately 25 – 30 minutes
Allow to cool for a little bit (at least 20 to 25 minutes) before serving but tastes best serve warm.