Country Blueberry Coffee Cake

1.INGREDIENTS

-1/2 cup packed brown sugar
-1/2 teaspoon ground cinnamon
-1 (12 ounce) can Pillsbury(R) Golden Homestyle(R) refrigerated buttermilk biscuits
-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

NUTRITION INFORMATION

-Calories: 313 kcal
-Carbohydrates: 43 g
-Dietary Fiber: 2 g
-Fat: 14 g
-Protein: 4 g
-Sugars: 21 g

2.COOKING DIRECTIONS

-Heat oven to 375 degrees F. Generously grease 8-inch square (2-quart) glass baking dish with shortening. In small bowl, mix brown sugar and cinnamon with fork.
-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.
-In medium bowl, toss blueberries and granulated sugar to coat. Spoon 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.

Yield: 9 servings

Related posts:

1. Blueberry-Banana-Granola French Toast
2. Banana-Walnut Brunch Squares
3. Spiced Apple Cider Muffins
4. Carrot Cake
5. Roasted Bananas with Chocolate Yogurt Cream

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Posted by Sandy Bloom on May 4 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry