BLUEBERRY COFFEE CAKE
Denise King - Glendora

1/2 cup brown sugar (firmly packed)
1/2 tsp cinnamon
1 12-oz can buttermilk biscuits
1/4 cup butter or margarine (melted)
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
2 tbsp butter or margarine, cut into small pieces

Heat oven to 375 degrees. Generously grease 8- or 9-inch square baking dish. In small bowl, combine brown sugar and cinnamon; mix well with fork. Separate dough into 10 biscuits. Cut each biscuit into quarters. Dip each piece in melted butter; coat with brown sugar mixture. Arrange in single layer in greased baking dish. Sprinkle with 1/2 cup of oats. In medium bowl, combine blueberries and sugar; toss to coat. Spoon over oats and biscuits; sprinkle with remaining 1/2 cup oats. Top with butter pieces. Bake at 375 degrees for 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes.

sponsor
Matteo_9_18_tile
sponsor
Cape may Chamber June 2018 300 x 125
sponsor
Contests 082918
sponsor
Dry Guys 300x125
sponsor
Aulettos_Parties_9_18_TILE
sponsor
The Maids 300x250 Updated
sponsor
Nunzio 9 18
sponsor
Renee's Studio 300x125