Country Blueberry Coffee Cake

"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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by CIndytc photo by CIndytc
photo by flower7 photo by flower7
Ready In:




  • Preheat oven to 375 degrees.
  • Generously grease a 9-inch square baking dish.
  • In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
  • Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
  • 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.
  • Sprinkle with 1/2 cup of the oats.
  • Combine blueberries and sugar in a bowl and toss to coat.
  • Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
  • Bake for 25 minutes or until cake is golden brown and center is done.
  • Cool for 10 minutes, serve warm.

Questions & Replies

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  1. jgcolley67
    How would I adjust cooking time if I made 9x13? Or would I stay with the 25 minutes?


  1. DianaEatingRichly
    Really good! Only four stars because I had to make some adjustments. I skipped the sugar with the blueberries so that it would taste like blueberries instead of just "sweet". Definitely the right choice. I also used whole rolled oats so it had a different texture but had some fiber to it :) Also it REALLY tastes like butter. I might try it with coconut oil next time. But it's tasty!
  2. One Happy Mama
    Delish! I added a little powdered sugar/cream cheese icing and that made it!
  3. NancyB
    This was *excellent*. Not too sweet. I did 1 1/2 times for a 9x13 pan. I did not cut the sugar, but added a little extra butter. This is a KEEPER
  4. CIndytc
    What a great easy recipe this is...I had some grand biscuits I needed to use up and blueberries....Will put this in my favorite recipes. I did use splenda and sugar free brown sugar and margarine to cut the sugar and calories.
  5. 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.


  1. JARS3705
    Wonderful recipe. I used a biscuit mix instead of Pillsbury biscuits and just put the sugar/cinnamon on top. Then I continued as the recipe stated. It was delicious. Everyone loved the recipe. Thanks!!
  2. luv2cook101
    I love this recpie! Instead of using Pillsbury Grands biscuits, I make them from a powdered buttermilk from Nabisco. It does take a little while longer, but it is worth it. Also, I sometimes use blueberry filling from a can, and the cake tends to become nice and gooey. Thanks!



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