I may have posted this years ago. As Ms. Schaller would say, "So sue
me." It's not Bisquick but delicious and worth the trouble.

Apricot-Blueberry Coffeecake

Streusel
Mix and set aside:
1/2 c. brown sugar
2 Tbsp. butter
2 Tbsp
1 tsp. cinnamon

Batter:
3/4 c. dried apricots
3/4 c. fresh blueberries
3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 c. sour cream (low fat is OK)
2 Tbsp. confectioner's sugar (optional)

Coarsely chop apricots. Combine with blueberries.
Grease and lightly flour 10 inch tube or bundt pan;
heat oven to 350 degrees.

Sift together flour, salt, baking powder and b. soda.
Set aside.

Place butter in mixer bowl, beat until fluffy. Beat in
sugar, then eggs one at a time. Beat about 3 minutes.
Add vanilla.

Add flour and sour cream alternately in 4 parts. Beat
about 1 minute until just combined. Gently fold in
fruit with a spatula. Turn 1/3 of batter into pan, add
1/3 of streusel, repeat twice.

Bake 55-60 minutes until tester comes out clean. Cool
in pan on wire rack 20 minutes. Carefully loosen edge
from pan, remove to serving plate. Sift confectioner's
sugar over the top if desired. Serve warm if possible.

gloria p