It was James’ pick for breakfast on Saturday and he went with Paula Deen’s Granite Step Blueberry Coffee Cake. It’s part blueberry, part cinnamon roll (I think so at least), and part oatmeal. It’s delicious. In the future I would ideally like to make homemade biscuits, however I’m not sure what type of biscuit recipe to use. For now, we’ll have to leave it to Pillsbury to make this cake work.
Since blueberries are definitely not in season anymore, feel free to use frozen. I’ve made it both ways and to be honest, I can’t tell the difference. Maybe if you’re a blueberry aficionado you’ll feel differently.
Blueberry Coffee Cake (Makes an 8×8 cake)
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1 (12-ounce) can buttermilk biscuits cut in to quarters (They come in a 16-ounce can with 8 biscuits so I just throw away one. I know that equals 14 ounces but it fits in the pan so I use a little extra.)
1/4 cup butter, melted
1 cup quick-cooking oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Preheat oven to 375F and spray an 8×8 glass pan with non-stick cooking spray.
In a small bowl combine brown sugar and cinnamon. Mix well.
Dip each biscuit quarter in butter and then in brown sugar mixture. Place quarters in the pan in a single layer. Sprinkle 1/2 cup of oats on top of the biscuit quarters.
In a small bowl, toss blueberries with 1/4 cup of sugar. Arrange blueberries evenly on top of the biscuits. Sprinkle the blueberries with the remaining 1/2 cup of oats.
Bake for approximately 30-45 minutes, or until biscuits are cooked through. I check the center to make sure it is no longer doughy.
Let cool for 15 minutes and serve warm.
Adapted from Paula Deen