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Cook'n with Betty Crocker 
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Country Blueberry Coffee Cake |
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Serves: 9 Print this RecipeWendy L. Hart - Ray City, Georgia Bake-Off® Contest 38, 1998 This scrumptious coffee cake, bursting with blueberries, is a perfect appetite pleaser at any time of the day. 1/2 cup firmly packed brown sugar 1/2 teaspoon cinnamon 1 (12-ounce) can fluffy buttermilk refrigerator biscuits 1/4 cup butter or margarine, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/4 cup sugar 2 tablespoons butter or margarine, cut into small pieces Heat oven to 375°F. Generously grease 8- or 9-inch square (2-quart) glass baking dish. In small bowl, combine brown sugar and cinnamon; mix well with fork. Separate dough into 10 biscuits. Cut each biscuit into quarters. Dip each piece in melted butter; coat with brown sugar mixture. Arrange in single layer in greased baking dish. Sprinkle with 1/2 cup of the oats. In medium bowl, combine blueberries and sugar; toss to coat. Spoon over oats and biscuits; sprinkle with remaining 1/2 cup oats. Top with butter pieces. Bake at 375°F. for 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm. Nutrition Per Serving: Calories 300; Protein 4g; Carbohydrate 42g; Fat 13g; Sodium 420mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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