Categories: Blueberries, Breakfast, Coffee Cake, Paula Deen

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 1/2 cup butter, melted
• 1 cup rolled quick-cooking oat
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup sugar

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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