So one of my favorite things to do in Vermont is bake! It’s not shocking, you have to spend a lot of time indoors in the winter, and there’s only so much Netflix you can watch, right? Anyway, last week it was particularly cold and gray, I’d already done my grocery shopping for the week (I know I’ll get a lot of haters, but Bennington is not a super affluent town, a lot of the people can’t afford like, Trader Joe’s or Whole Foods, myself included, and we don’t have those anyway), so I have to be honest and say that I shop at Walmart. I know, I know, the big guys, but the Bennington Walmart is actually fantastic and they have the greatest pick-up service ever. You just order your groceries online, pick your time and then they bring them right to your car, and everyone is so nice and polite, it’s actually a pleasure and you don’t even have to get out of your car.

But even a grocery pick up was too much for me to wrap my mind around, so I was looking around for desserts that had all of the ingredients I had on hand, and low and behold, the Blueberry Biscuit Bake!

Buttery Blueberry Biscuit Cake

Prep Time 20 minutes
Cook Time 35 minutes
Course Breakfast, Dessert
Cuisine American


  • 2 1/2 cups Bisquick or biscuit mix
  • 1/2 cup sugar
  • 1 cup blueberries You can sprinkle the blueberries with flour so they don't sink in the cake
  • 1/2 cup sour cream I didn't have sour cream so I used mascarpone cheese, absolutely delicious substitute!
  • 2 eggs
  • 3 tbsp milk
  • 1/2 tsp vanilla extract

For crumb topping

  • 1/2 cup sugar
  • 1/3 cup flour
  • 4 tbsp butter cut into small cubes
  • powdered sugar for serving


  • Preheat oven to 350F degrees.
  • In a medium bowl combine biscuit mix and sugar.
  • Add sour cream, eggs, milk and vanilla extract.
  • Mix until combined. Batter will be very thick.
  • Gently stir in blueberries by hand. 
  • Scoop batter into greased 9×13 baking dish and make sure it is evenly spread.
  • In a bowl, combine sugar, flour and butter.
  • Using your fingers or a pastry cutter, start combining mixture until it looks coarse and crumbly.
  • Sprinkle mixture over dough.
  • Bake about 30-35 minutes until a toothpick inserted comes out clean.

I loved this cake because it’s not too sweet. And I actually made mine without blueberries, we had it the other night with Stewart’s Malted Milky Way ice cream and hot fudge and caramel sauce because we had it on hand (if you really want a treat with the plain cake, get your hands on some New England Hot Fudge Company Sea Salt sauce, I bought some at the Peru Fair and it is absolutely ah-mazing).

You could totally do it as a breakfast bread too if you’re so inclined, I have a whole folder in my bookmarks that I call “Bread Desserts” and this definitely falls into that not-too-sweet category. Best enjoyed warm by a roaring fire trust me on this one!