recipe box: twenty one

country blueberry coffee cake

what you need

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 can Pillsbury® Grands!® Jr. Golden Buttermilk Biscuits

(or any refrigerated or homemade biscuit dough)

1/4 cup butter or margarine, melted

1 cup quick-cooking oats

1 1/2 cups fresh or frozen blueberries

1/4 cup granulated sugar

2 tablespoons butter or margarine, cut into small pieces

 

 

 

 

 

 

 

what to do

Heat oven to 375°F.

 Generously grease 8-inch square glass 

baking dish with shortening.

 In small bowl, mix brown sugar and cinnamon with fork.

In medium bowl, toss blueberries 

and granulated sugar to coat. 

  Separate dough into 10 biscuits; 

cut each into quarters. 

Dip each quarter in melted butter; 

coat with brown sugar mixture. 

Arrange in single layer in baking dish. 

Sprinkle with 1/2 cup of the oats. 

Spoon blueberries over oats and biscuits. 

Sprinkle with remaining 1/2 cup oats; 

top with butter pieces. 

  Bake 30 to 35 minutes or until coffee 

cake is golden brown and center is done. 

Cool 20 minutes. 

Serve warm.

I made this for mother's day brunch 

and everyone seemed to really enjoy it-

it's easy and pretty quick to do.

you can serve it at a party, coffee date

or just for your family! 

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