I have always been a fan of the coffee cake. It ranks in the top three breakfasts next to pancakes and cinnamon rolls. Over the past couple of years I have stuck with two primary recipes. There was the old standby, which was convenient, quick, and in my opinion tasty. Then more recently I had come across a Cooking Light recipe for a blueberry coffee cake that takes much longer to make, includes a lot more ingredients but is worth the effort if you have the time.
And then one day I was out of brown sugar. Knocking the old standby out of contention for breakfast that morning because it has brown sugar in the topping. However, I knew I didn't have everything for the fancy blueberry one either. Plus I was hungry.
Necessity is the mother of invention.
I decided to experiment. It made K nervous. I reassured him it was a minor modification, a simplified blueberry coffee cake. The merger of the two other recipes. And I must say it was rather successful. (otherwise I might not mention it).
Amanda's Blueberry Coffee Cake
2 cups Bisquick baking mix
2 Tbsp sugar
1 egg, lightly beaten
2/3 cup milk (or water)
1 cup fresh or frozen blueberries
6 Tbsp sugar
6 Tbsp all-purpose flour
2 Tbsp stick margarine or butter, melted
2 tsp ground cinnamon
Preheat oven to 375 and lightly grease a 9 inch round (or square) baking pan. Mix the Bisquick, sugar, egg and milk in a bowl until combined. Fold in blueberries. Pour into pan. Combine topping ingredients and sprinkle over batter.
Bake 23-27 minutes or until a toothpick inserted into the center comes out clean.