Tuesday, May 12, 2009

Country Blueberry Coffee Cake (Paula Deen)

Don't you just adore Paula Deen?

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.