Blueberry Biskit Bake

By á-4020

Ingredients

• Coffee Cake part:
• 1/4 cup pecans (or your favorite nut – CRUSHED or chopped fine)
• 1/2 cup granulated sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons (1/4 stick) unsalted butter
• 1 tablespoon light brown sugar
• 1 (12-ounce) tube buttermilk biscuits
• 1 cup blueberries, fresh or frozen and thawed (more if you love ‘em)
• 1 tsp. vanilla to pour on top

Preparation

Step 1

For the streusel topping: Combine the chopped pecans (or your favorite nut), sugar, butter, flour, and cinnamon in a blender or food processor and pulse until large crumbs form.

For the coffee cake: Preheat the oven to 375°.

In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted.

Cut biscuits into fourths and drop in pan. Turn biscuits in butter mixture to coat ON ALL SIDES.

Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits.

Pour a tablespoon a vanilla over the top of the biscuits.

Distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.