Granite Steps Country Blueberry Coffee Cake (Paula Deen) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
|
|