Blueberry Crumb Coffeecake

Pat Duran


This recipe is from my first cookbook in 1973. The photo is from Cooks Across America.
This is a very simple and moist coffeecake my family loves. You do not need to use blueberries you may use any pie filling or fresh fruit you desire and matching yogurt or use plain or lemon yogurt- you will be baking a new coffeecake every week- your family will think you are the greatest baker ever- well, they probably already do- but this is easy enough for all those beginners out there. Enjoy.


★★★★★ 3 votes

makes one 13x9-inch cake
10 Min
35 Min


  • CAKE:

  • 2 c
    bisquick baking mix
  • 1/4 tsp
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
    butter, softened
  • 1/3 c
    vegetable oil
  • 3 large
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon juice
  • 6 oz
    cup greek blueberry yogurt
  • 21 oz
    can blueberry pie filling

  • 2 tsp
  • 1/4 c
    granulated sugar
  • 1/2 c
    chopped walnuts

How to Make Blueberry Crumb Coffeecake


  1. Preheat oven to 350^. Spray a 9x13-inch baking pan with Pam. Set aside.
    In a medium bowl whisk together the Bisquick, salt, baking powder and soda, leave the lumps. Set aside.
  2. In a large mixer bowl beat together the brown sugar, butter and oil until fluffy.
    Add the eggs one at a time until blended.
    Beat in vanilla and yogurt.
    Add flour mixture, stirring until just combined.
    Spread 1/2 the batter in the prepared baking pan.
  3. Combine blueberry filling and the lemon juice, blending well.
    Spread over batter evenly.
    Spread remainder of batter over blueberry filling.
    Combine ingredients and spread on top of the top batter evenly.
    Bake coffeecake for 35-45 minutes-or until tested done with toothpick test.
    Cool and serve with whipped cream or ice cream if desired.

Printable Recipe Card

About Blueberry Crumb Coffeecake

Main Ingredient: Fruit
Regional Style: American

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