Monday, February 2, 2009

Blueberry Coffee Cake

This is a yummy Paula Deen recipe that I found a few years ago. It is definitely not a figure friendly recipe, but for a special occasion breakfast, you can overlook that, right?

1/2 cup (1 stick) butter, melted
1 12-ounce can buttermilk biscuits
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 cup quick-cooking rolled oats
1 1/2 cup fresh or frozen blueberries
1/2 cup granulated 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.

Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish.

Sprinkle with 1/2 cup of the oats.

Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon blueberries over oats and biscuits. Sprinkle remaining 1/2 cup oats. Drizzle melted butter on top.

Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

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