Blueberry-Almond Bubble Bread

updated May 11, 2021

Studded with fresh blueberries and topped with a crunchy oat and almond streusel, this pull-apart coffee cake comes together quickly thanks to the convenience of canned biscuits.

Serves6 to 8

Prep15 minutes

Cook40 minutes to 50 minutes

Jump to Recipe
someone is pulling a piece off of bubble bread
Credit: Photo: Ghazalle Badiozamani; Food Styling: Ben Weiner; Prop Styling: Stephanie De Luca

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I have three young kids, so whenever I plan a special breakfast, it’s either something that can be prepped the night before or a dish that comes together easily with little helpers — and with minimal fuss and dishes. This blueberry almond pull-apart bubble bread falls solidly into the latter category. 

Making the cake base is as easy as popping open a can of biscuits, cutting them into pieces, and tossing with a little sugar and butter. Next comes a layer of fresh blueberries for color and juicy goodness. It’s all topped off with an oat and almond streusel, which toasts up beautifully in the oven to add a pleasing crunch. I’ve kept this cake light on the spices — just a pinch of ground ginger in the streusel — but feel free to add a dash of cinnamon, nutmeg, and/or cardamom to the mix if you prefer something a little bolder.   

The cake on its own isn’t too sweet, so I drizzle on a simple powdered sugar glaze before serving. Making the glaze with freshly squeezed lemon juice adds a touch of brightness, but if you don’t have a lemon on hand, milk works just as well.

This cake tastes best still warm from the oven, when the biscuits are at their softest and fluffiest. Whether you serve it pull-apart style or cut into wedges, enjoy with a warm mug of coffee!

Credit: Photo: Ghazalle Badiozamani; Food Styling: Ben Weiner; Prop Styling: Stephanie De Luca

Tester’s Note

This bubble bread was so easy to put together, and I loved the salty notes that came from using refrigerated biscuit dough. The pops of blueberry add sweetness, and anything with both a streusel and icing is a winner in my book. Kids would love helping out on this sweet breakfast treat, so I highly recommend recruiting them to help. Christine Gallary, Food Editor-at-Large

Blueberry-Almond Bubble Bread

Studded with fresh blueberries and topped with a crunchy oat and almond streusel, this pull-apart coffee cake comes together quickly thanks to the convenience of canned biscuits.

Prep time 15 minutes

Cook time 40 minutes to 50 minutes

Serves6 to 8

Nutritional Info


  • Cooking spray or butter, for coating the pan

  • 4 tablespoons

    unsalted butter, divided

  • 5 tablespoons

    granulated sugar, divided

  • 1 (12 or about 16-ounce) can

    refrigerated biscuit dough

  • 6 ounces

    blueberries (about 1 1/4 cups)

  • 1/3 cup

    rolled oats

  • 1/4 cup

    sliced almonds

  • 2 tablespoons

    all-purpose flour

  • 1 tablespoon

    packed light brown sugar

  • 1/8 teaspoon

    kosher salt

  • 1/8 teaspoon

    ground ginger (optional)

  • 1/2 cup

    powdered sugar

  • 1 tablespoon

    freshly squeezed lemon juice or milk, plus more as needed


  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly coat the pan and paper with cooking spray or butter.

  2. Melt 4 tablespoons unsalted butter in the microwave or on the stovetop. Place 1/4 cup of the granulated sugar in a large bowl.

  3. Open 1 can biscuit dough and separate the biscuits. For a 12-ounce can, cut each biscuit into 4 pieces. For a 16-ounce can, cut each biscuit into 6 pieces. Roll each piece into a ball and add to the bowl of sugar. Gently toss with your hands until most of the sugar coats the dough balls.

  4. Drizzle in 2 tablespoons of the butter and gently use your hands to toss to coat. Transfer the dough balls to the cake pan in a single layer.

  5. Place the remaining 1 tablespoon granulated sugar and 6 ounces blueberries in the bowl (no need to clean) and stir with a rubber spatula to combine. Sprinkle evenly over the biscuits.

  6. Place 1/3 cup rolled oats, 1/4 cup sliced almonds, 2 tablespoons all-purpose flour, 1 tablespoon packed light brown sugar, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground ginger if desired into the bowl (no need to clean). Drizzle with the remaining 2 tablespoons melted butter and stir until evenly moistened. Sprinkle evenly over the cake and gently press to adhere to the biscuits.

  7. Bake until the top is evenly golden and the biscuits are baked through and the center registers at least 195ºF, 30 to 45 minutes. Place the pan on a wire rack while you prepare the glaze.

  8. Place 1/2 cup powdered sugar and 1 tablespoon lemon juice or milk into a medium bowl and whisk until a smooth, pourable glaze forms, adding more liquid a teaspoon at a time as needed.

  9. Run a thin knife or offset spatula around the cake. Invert a large plate over the cake. Grasping the plate and cake pan in both hands (careful, hot!), flip both over in one motion. Remove the cake pan and parchment paper. Invert a serving plate over the cake, and flip both again so the cake is once again streusel-side up. If any bits of streusel fall off, press back on top. Drizzle with the glaze. Serve while warm, either in wedges or pull-apart style.

Recipe Notes

Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat briefly in the microwave or a low oven to warm.

Fruit and nut options: Raspberries or halved blackberries can be substituted for the blueberries. Chopped walnuts or pecans can be substituted for the almonds.