"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Blueberry Coffee Cake Recipe

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This recipe for Easy Blueberry Coffee Cake, by , is from The Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Warner
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c packed light brown sugar
1/2 tsp. ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 c. (1 stick) butter, melted
1 c. quick-cooking rolled oats
1 1/2 c. fresh or frozen blueberries
1/2 c. sugar

Directions:
Directions:
In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in 9 inch square dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes at 375 or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
For those who do not like blueberrys, try using
pecan's instead. I have even made one half and half.

 

 

 

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