Granite Steps Country Blueberry Coffee Cake

OK - I'm not going to lie to you, people. There is NOTHING low-fat about this recipe. I happened to see it on the Food Network, late one night, and it is based on one of my favorite indulgences...Pillsbury Buttermilk Biscuits. I made this recipe when following the "never return a casserole dish empty" rule after our son was born. It was fairly easy, and SOOOOO good fresh out of the oven. A great way to use up all of the blueberries you picked this summer. Enjoy!

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen

Recipe Summary

• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 20 minutes
• Cook Time: 20 minutes
• Yield: 6 to 8 servings
• User Rating: 5 Stars

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
• 1/2 cup sugar

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


See this recipe on air Wednesday Sep. 20, 2006 at 1:00 PM ET/PT. Episode#: PA1D05
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