I have been making this recipe for years, and while it's not at all chocolate, blueberries scream summer and scream July 4th, so I thought it would be a good time to share the recipe.
I make this coffee cake every year for Memorial Day, July 4th, and for most breakfast meetings/brunches. It's quite sweet and I have altered the recipe a little bit. Feel free to tweak it to make it more healthy too!! Yikes, Paula!
It's a little curious that it's apparently both a Paula Deen recipe and a Pillsbury Bake-off winner? Hmmm. In any case, enjoy! It's even better for dessert with vanilla ice cream. :)
Blueberry Coffee Cake
1/2 c. packed light brown sugar
1/2 t. ground cinnamon
1 (12-oz.) can buttermilk biscuits (or as close to 12 oz. as you can find)
1/2 c. (1 stick) butter, melted (I usually use only 1/4 c. and melt just a little more if needed)
1 c. quick-cooking rolled oats
1 1/2 c. fresh or frozen blueberries (frozen works perfectly well)
1/2 c. sugar (or to taste; it's to sweeten the blueberries)
Preheat oven to 375 degrees F.
Grease a 9-inch square baking dish with the butter wrapper or cooking spray. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 (or however many come in the roll) biscuits. Cut each biscuit into quarters, and lightly dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer, covering the entire bottom of the baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a separate bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top (I find this unnecessary, by the way). Bake for 20-30 minutes or until cake is golden brown and center is done. (It always takes me way more than 20 minutes; use a spatula to gently lift up a corner edge of the cake to see if it's still gooey or if it has cooked through.) Serve warm.
I make this coffee cake every year for Memorial Day, July 4th, and for most breakfast meetings/brunches. It's quite sweet and I have altered the recipe a little bit. Feel free to tweak it to make it more healthy too!! Yikes, Paula!
It's a little curious that it's apparently both a Paula Deen recipe and a Pillsbury Bake-off winner? Hmmm. In any case, enjoy! It's even better for dessert with vanilla ice cream. :)
Blueberry Coffee Cake1/2 c. packed light brown sugar
1/2 t. ground cinnamon
1 (12-oz.) can buttermilk biscuits (or as close to 12 oz. as you can find)
1/2 c. (1 stick) butter, melted (I usually use only 1/4 c. and melt just a little more if needed)
1 c. quick-cooking rolled oats
1 1/2 c. fresh or frozen blueberries (frozen works perfectly well)
1/2 c. sugar (or to taste; it's to sweeten the blueberries)
Preheat oven to 375 degrees F.
Grease a 9-inch square baking dish with the butter wrapper or cooking spray. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 (or however many come in the roll) biscuits. Cut each biscuit into quarters, and lightly dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer, covering the entire bottom of the baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a separate bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top (I find this unnecessary, by the way). Bake for 20-30 minutes or until cake is golden brown and center is done. (It always takes me way more than 20 minutes; use a spatula to gently lift up a corner edge of the cake to see if it's still gooey or if it has cooked through.) Serve warm.
No comments:
Post a Comment