Blueberry Coffee Cake

I gorged on this recipe at a baby shower this morning. It was divine all warm and bubbly straight from the oven. And since Uriah, with a 3-year-old at her knees and 25 pounds worth of twins on EACH hip, promises that it is easy, I'm hopeful that even I can make it turn out right. You will definitely want this little dish of heaven at your next brunch event. After all, it has both oats and blueberries in it, so it's totally great for you. Good thing, because Lucie kept sending me back for more strips of the sugar baked bacon at the shower this morning (Honest, they were all for Lucie. Really!) I hope you enjoy it as much as I, I mean we, I mean she ... ah whatever. Happy eating.

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Back Porch Breakfast

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

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