Country Blueberry Coffee Cake

Enjoy this classic blueberry coffee cake flavored with oats and a hint of cinnamon – a delicious breakfast or tea-time snack.

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Servings 9

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( 41 ) Ratings

41 Ratings

5 Stars 10%

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Member Reviews ( 14 )

07c03296-d890-4bec-b239-e407cf83e695

Bake-Off® Contest 38, 1998

Wendy Hart

Ray City, Georgia

ingredients 8
Prep Time 15 min
Total Time 1 hr 10 min

Ingredients

1/2: cup packed brown sugar

1/2: teaspoon ground cinnamon

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Homestyle Buttermilk Biscuits

1/4: cup butter or margarine, melted

1: cup quick-cooking oats

1 1/2: cups fresh or frozen blueberries

1/4: cup granulated sugar

2: tablespoons butter or margarine, cut into small pieces

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Directions

1 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.
2 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.
3 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.
4 Bake 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

% Daily Value

% Daily Value*:

Exchanges:

Free

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Jnauman

report Posted Jan. 14, 2013 8:45 PM

Made this this evening and it was very tasty, even my husband said make it again. The only change I made was to bake it in a 2 quart oblong glass pan and had plenty of room for everything. The measurements outlined in the recipe for the brown sugar covered all of the dough, will definitely make this again.

Bevrs

report Posted Oct. 31, 2012 1:58 PM

AWESOME! I love blueberries more than anything, so, as a result, I've made just about every blueberry recipe out there -- crisps, cobblers, pies, cakes, muffins, pancakes, you name it -- and I can honestly say this is THE BEST blueberry recipe of any, bar none. I followed the recipe to the letter (although I had to use a much larger pan than 8x8), and didn't have to increase the toppings to cover the entire cake, nothing like that. It came out PERFECT! I ate the whole thing. And I'm not a bit sorry.

flowernerenergize

report Posted May. 15, 2012 12:12 PM

This was just okay. It didn't get the "Wow" factor that it should have due to the time involved; cutting the biscuits and dipping takes forever. I would rather either make a monkey bread or a blueberry crisp with oatmeal; this amalgamation of the two isn't truly worth it.

nwhisenhunt

report Posted Jul. 17, 2011 2:41 PM

This as yummmmmy!!! I did have to add a little more cinnamon and brown sugar to have enough to coat all of the biscuits. But I will make this again and my whole family loved it!! I made ti the night before and just threw it in the oven to heat up and it was still very good.

lgshea2000

report Posted Mar. 9, 2011 7:04 AM

I double this recipe and put in a 9x13. My guests LOVE this cake. Im going to a friends house this friday and they want me to bring this as a dessert. This is de-lish!