Blueberry Coffee Cake

You saw yesterday where I bought all those biscuits and I know you were thinking what is she going to do will all those biscuits. What a hog, you said to yourself. There are lots of things you can do with a can of biscuits. Here’s a recipe that we enjoy at the Reid house. This is a Paula Dean recipe that I have modified just a bit. Cheap and yummy and I serve it as a dessert. Yes, you were right. I am a hog. Oh the shame! Blueberries go on sale at Homeland for a dollar so watch for that. I just stock up and keep them in the freezer because hubby really likes them. He tries very hard to be healthy and then I sneak in and sabotage his efforts with something such as this and he just can’t resist. I guess you could say this is a healthy recipe because it does have blueberries and oats in it. What do you think? No?? Give it a try, it will not disappoint. kreid


Ingredients
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Directions
Preheat oven to 375 degrees F.
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 sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 35 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.