Country Blueberry Coffee Cake (Paula Deen)

sobota, 1 lutego 2014

Country Blueberry Coffee Cake (Paula Deen)

Time: 30 mins

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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