Country Blueberry Coffee Cake (Paula Deen) Recipe #127740
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.
by jaynine
30 min | 10 min prep
SERVES 6 -8
- 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 oat
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 127740 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars