Country Blueberry Coffee Cake (Paula Deen)

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.