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.

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