36 Reviews of Country Blueberry Coffee Cake (Paula Deen)

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!

From: Sherri35

On Jul 25, 2006

We all enjoyed this delicious coffee cake, but felt that it really could have used more blueberries. And like other reviewers, I found that it took nearly 15 minutes longer to bake than the time stated. I don't have a 9 inch square pan, so I baked it in my 11 x 7 pan and it worked out just fine.

From: Houseblend

On Mar 2, 2007

I haven't even gotten to eat more than a bite of this and I know I love it! I made this for a birthday breakfast suprise and was very happy with how easily this came together. I doubled the recipe to use a 9x13 pan, but actually had enough for a separate 8x8 pan as well. I had to bake this for 35 minutes for the center to be done. This would also be good in muffin pans with just a quarter or two of biscuit, a sprinkle or oats, a sprinkle of blueberries and sugar, then oats and butter on top. Thank you!

From: Chilliputt

On Aug 13, 2007

Made this for a thank you for my sister. She gave rave review. I didn't use Grands - smaller biscuits, and had to double the brown sugar/cinnamon mixture.

From: Chef SuzyQ

On Feb 23, 2008

Delicious! We're changing our eating habits so I modified it a bit and it was still great! Used reduced-fat Grands biscuits and we used the splenda/sugar blend instead of sugar (with the blend, you use half of the amount of sugar called for). It was YUMMY!

From: ratherbeswimmin'

On Jul 29, 2007

My family and I enjoyed this coffee cake so much. I liked that it was easy to make and loaded with blueberries. My husband's favorite part was the buttery cinnamon-brown sugar ooey goodness. We love Paula Deen's recipes and this is a good one. Thanks for posting.

From: JOY1998

On May 16, 2008

I have been wanting to make this for a long time. I have been carrying around the recipe in my recipe folder. It was wonderful!!! It was so easy to make, and really tasty. The oatmeal, blueberries, biscuits, brown sugar blended to make the perfect coffee cake. Thank you for posting this recipe.

From: Grits(girl raised in the south)

On Sep 23, 2006

I saw Paula make this on her show. I served this at a brunch that I hosted this week. It was a hit with all my friends. It does need to cook a bit longer than stated in the recipe. I used Grands biscuits, but next time I may use the smaller biscuits. I think they will turn out better.

From: 'lil cooker

On Jul 21, 2008

Made this for out-of-town company and it was a hit! Used less sugar with berries also and reduced the butter as well. To crisp the oats on top a little more, put it under the broiler for a couple of minutes. This is delicious and very easy to prepare!