Friday, March 12, 2010
Blueberry coffee cake
Unlike my brother, who loves raw blueberries, I prefer blueberries cooked.
I like blueberry pancakes or blueberry waffles or blueberry muffins or this blueberry coffee cake.
This is a Paula Deen recipe which I have cut the sugar and butter in half. Sorry Paula. I am a huge fan, but a girl's got to do what a girl's got to do.
1/4 cup light brown sugar
1/2 tsp. cinnamon
1 (12 oz.) can buttermilk biscuits
1/4 cup butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon; mix well with a fork. Separate biscuit dough into 10 biscuits. 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.
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.