"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Granite Steps Country Blueberry Coffee Cake Recipe

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This recipe for Granite Steps Country Blueberry Coffee Cake, by , is from Tasteful Reunions - A Collection of Bernard Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arcana Bernard
Added: Wednesday, September 17, 2008

Category:
Category:

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

Directions:
Directions:
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. 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 baking 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 or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I only dip about half of the biscuit quarters in butter. The brown sugar mixture will adhere without butter and this helps cut out a few of the calories

 

 

 

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