This is one that I got from an episode of Paula Deen. It is so good that you just won't believe it. And it is not very complicated. I've made this several times, and I'm always surprised at just how wonderful it is. This can easily be doubled or tripled for big crowds. And the butter can be reduced as well. Lorraine doubled the recipe this morning, but forgot to double the butter, and it wasn't even noticeable.
Blueberry Coffee Cake
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
1/2 cup broken pecan or walnut pieces
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9x13 baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuits and cut each biscuit into quarters. 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 & all of the nuts.
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 30-40 minutes or until cake is golden brown and center is done. (It always takes longer than I think it should.) Cool for 10 minutes. Serve warm.
1 comment:
When I made this today, I put a double batch into a 9x13 pan, and it was perfect. Also, I like to cut the biscuits into more than four pieces, especially if you are using the large kind.
***A note of caution: get ONE serving of this and then LEAVE THE BUILDING! Otherwise, you may find yourself going back for more - repeatedly.***
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