For the cake:
2 ½ cups biscuit mix (like Bisquick)
½ cup sugar
1 cup blueberries
½ cup sour cream
2 eggs
3 tbsp. milk
½ tsp. vanilla extract
Crumb Topping:
1/2 cup sugar
1/3 cup flour
4 tbsp. butter (cut into small cubes)
Preheat oven to 350F degrees (I actually used 340 degrees)
Spray 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it)
I do not have a 9 by 13 pan so I used one loaf pan and an eight inch square pan
In a medium bowl combine biscuit mix and sugar. Add sour cream (I used strawberry yogurt), eggs, milk and vanilla extract. Mix until combined. Batter will be very thick. Gently stir in blueberries by hand. This will take a few minutes because batter is thick.
Scoop batter into prepared baking dish and make sure it is evenly spread.
I used all of the crumb topping on one pan and on the other I just put on a bunch
of brown sugar. The Brown sugar batch was better.
