Country Blueberry Coffee Cake (Paula Deen)

From: ~ Donna ~

On Jun 18, 2009

This was incredibly good! The best part is definitely the way the sugar and butter form a crunchy caramel on the bottom. I increased the amount of fruit slightly, because we have an abundance of blueberries from picking them today. Love it!!!

From: Bug'sMom

On May 9, 2009

This turned out great! I had to double the amounts for the brown sugar and cinnamon mixture to coat all the biscuits. Also, the only Grands biscuits I could find were 16oz cans, not 12oz. But the end result was wonderful! Thanks to Paula Deen for such a great recipe, and thanks to you for posting!

From: Impera_Magna

On Mar 18, 2006

Oh my, this was delicious! Found out Thursday that I was going to have guests this morning and decided to make this recipe for them. I'm so glad I did! I used a 16oz can of Grands (is there a 12oz can?) with 8 biscuits. Fresh blueberries would have cost appx $9 for 1.5 cups... so I went with a bag of frozen mixed berries. I reduced the amount of sugar w/ the berries as others have mentioned and it was plenty. Other than that, I followed the directions exactly. The coffee cake needed a lot more time ni the oven than the 25 mins stated in the recipe. I figure an extra 10 or so minutes. It was just plain delicious; even my 2 yr old granddaughter loved it. Next time I think I'll try making my own biscuits but I definitely think the refrigerated biscuits are perfect for a quick delicious breakfast. Thanks for the great recipe!

From: flower7

On Nov 6, 2005

This is extremely good and so easy! Tastes like cinnamon rolls with a hint of tartness from the berries. I had a 16 oz can of biscuits and used 2 cups of frozen berries and 3/4 cup oats. The sweetness was perfect - I can imagine that 1/2 cup sugar on the berries would be way too sweet. It took 35 minutes in my oven (which is accurate) to get done in the center. Thanks jaynine for posting this great recipe! Will definitely be made again!