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Blueberry Coffee Cake


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  • 1 ⁄2 cup packed light brown sugar
  • 1 ⁄2 teaspoon ground cinnamon
  • 1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1 ⁄2 cup butter, melted
  • 1 cup rolled quick-cooking oats
  • 1 1⁄2 cups blueberries (fresh or frozen)
  • 1 ⁄4 cup sugar



Step 1

Preheat oven to 375 degrees.

Generously grease a 9-inch square baking dish.

In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.

Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.

Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. 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 blueberry-sugar mixture over oats and biscuits and sprinkle with
remaining 1/2 cup oats. Drizzle remaining melted butter on top.

Bake for 25 minutes or until cake is golden brown and center is done.

Cool for 10 minutes, serve warm.

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