Community Pick
Country Blueberry Coffee Cake
"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."
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 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 oats
- 1 1⁄2 cups blueberries (fresh or frozen)
- 1⁄4 cup sugar
directions
- 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.
Questions & Replies
-
How would I adjust cooking time if I made 9x13? Or would I stay with the 25 minutes?
Reviews
-
Really good! Only four stars because I had to make some adjustments. I skipped the sugar with the blueberries so that it would taste like blueberries instead of just "sweet". Definitely the right choice. I also used whole rolled oats so it had a different texture but had some fiber to it :) Also it REALLY tastes like butter. I might try it with coconut oil next time. But it's tasty!
-
Delish! I added a little powdered sugar/cream cheese icing and that made it! -
This was *excellent*. Not too sweet. I did 1 1/2 times for a 9x13 pan. I did not cut the sugar, but added a little extra butter. This is a KEEPER -
What a great easy recipe this is...I had some grand biscuits I needed to use up and blueberries....Will put this in my favorite recipes. I did use splenda and sugar free brown sugar and margarine to cut the sugar and calories.
-
I found this to be heavy and bland even with extra butter and twice the sugar and some cinnamon added. I even added some pecans for crunch but it did not help either. Sorry, I did not care for this recipe.
see 35 more reviews
Tweaks
-
Wonderful recipe. I used a biscuit mix instead of Pillsbury biscuits and just put the sugar/cinnamon on top. Then I continued as the recipe stated. It was delicious. Everyone loved the recipe. Thanks!! -
I love this recpie! Instead of using Pillsbury Grands biscuits, I make them from a powdered buttermilk from Nabisco. It does take a little while longer, but it is worth it. Also, I sometimes use blueberry filling from a can, and the cake tends to become nice and gooey. Thanks!
RECIPE SUBMITTED BY
jaynine
United States
