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Country Blueberry Coffee Cake (Paula Deen)

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Generously grease a 9-inch square baking dish.
  3. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
  4. Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
  5. 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.
  6. Sprinkle with 1/2 cup of the oats.
  7. Combine blueberries and sugar in a bowl and toss to coat.
  8. Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
  9. Bake for 25 minutes or until cake is golden brown and center is done.
  10. Cool for 10 minutes, serve warm.

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