Heat oven to 375°F. Generously grease 8-inch square (2-quart) glass baking dish with shortening. In small bowl, mix brown sugar and cinnamon with fork.
Separate dough into 10 biscuits; cut each into quarters. Dip each quarter in melted butter; coat with brown sugar mixture. Arrange in single layer in baking dish. Sprinkle with 1/2 cup of the oats.
In medium bowl, toss blueberries and granulated sugar to coat. Spoon over oats and biscuits. Sprinkle with remaining 1/2 cup oats; top with butter pieces.
Bake 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm.