Bisquick Blueberry Coffee Cake

2 c. Bisquick
2/3 c. sugar
1/3 c. sour cream
1 egg
1/4 c. milk
1 c. canned blueberries, drained & rinsed

Preheat oven to 400 degrees. 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.


1/2 c. brown sugar, packed
1/3 c. flour

Mix brown sugar and flour together.




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