Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breakfast with SCORH

Ingredients:	Ingredients: 1/2 cup packed light brown sugar 1/2 tsp. ground cinnamon 1 (12 oz) 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.

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Blueberry Coffee Cake Recipe

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