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Country Blueberry Coffee Cake
Source: Paula's Home
Cooking
Recipe courtesy Paula Deen
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown
sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10
biscuits. Cut each biscuit into quarters, and dip each piece in melted butter
and coat with brown sugar mixture. Arrange in a single layer in baking dish.
Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and
biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted
butter on top. Bake for 20 minutes or until cake is golden brown and center is
done. Cool for 20 minutes. Serve warm.