Country Blueberry Coffee Cake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Saw this on Paula Deen's show and had to try it. Uses refrigerated biscuit dough. I reduced the amount of sugar - the original recipe called for 1/2 cup sugar with the blueberries which was very sweet. The warm, bubbling blueberries are just wonderful. Ingredients:
1/2 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1 (12 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1/2 cup butter, melted |
1 cup rolled quick-cooking oats |
1 1/2 cups blueberries (fresh or frozen) |
1/4 cup sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Generously grease a 9-inch square baking dish.
3. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
4. Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
5. Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. Arrange in a single layer in baking dish.
6. Sprinkle with 1/2 cup of the oats.
7. Combine blueberries and sugar in a bowl and toss to coat.
8. Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
9. Bake for 25 minutes or until cake is golden brown and center is done.
10. Cool for 10 minutes, serve warm.
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