Country Blueberry Coffee Cake (Paula Deen)

jaynine's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ½ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• 1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• ½ cup butter , melted
• 1 cup rolled quick-cooking oat
• 1 ½ cups blueberries (fresh or frozen)
• ¼ 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.

Reviews

[One Happy Mama]

Delish! I added a little powdered sugar/cream cheese icing and that made it!

[McFynnian]

I found this to be heavy and bland even with extra butter and twice the sugar and some cinnamon added. I even added some pecans for crunch but it did not help either. Sorry, I did not care for this recipe.

[LaurelAnn]

This was very good - Great flavor and easy to make!