Oct 11, 2013

Saturday Morning Blueberry Coffee Cake

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Cook's Note: My very dear friend made this for breakfast once on a Saturday morning when I visited her in Colorado and I fell in love with the recipe. I have made it twice since and its just absolutely delicious. The recipe inspiration comes from Paula Deen, so you know you can't go wrong with that. Typically, I change something about every recipe... and for this one, what I changed is the butter and sugar content and added a little nutmeg because the original recipe is just way too rich. I think you will love this recipe, I hope you will make this for your family on a Saturday morning.

What You Will Need:

1/2 stick unsalted butter, melted
1  can refrigerated biscuits 
1/2 teaspoon cinnamon

1/2 teaspoon nutmeg
1/4 cup packed light brown sugar
1 cup quick-cooking rolled oats
1 1/2 cup frozen Organic blueberries

1/3 cup sugar


Preheat oven to 375 degrees. 
Spray a glass baking dish with non-stick cooking spray.  Mix together brown sugar and cinnamon in a small bowl.  Open can of biscuits and cut each biscuit into 4 pieces and dip each piece in melted butter and coat with brown sugar mixture.  Place each piece next to each other in the baking dish. Once all the biscuit pieces are in the dish, sprinkle with ½ cup of the oats.  Combine blueberries and sugar in a bowl and coat the berries well with the sugar.  Spoon the blueberry mixture slowly over oats and biscuits and sprinkle with remaining ½  cup of oats.  Drizzle melted butter on top.  Bake for 45 minutes or until the coffee cake is golden brown. Be sure to use a toothpick to check the center to ensure it is done.  Cool for about 15 minutes, if you can wait that long.  Serve with a delicious cup of coffee.

This "Pinpiration" comes from Paula Deen

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