Blueberry Coffee Cake
Posted: Apr 15 2014
With Easter coming up in just a few days, we want to share a couple of our favorite brunch recipes. The first is a delicious Blueberry Coffee Cake! The coffee cake is sticky and caramel-like on the bottom, bursting with juicy blueberries in the middle, and crumbly on the top. This treat is sure to please, and you’ll want to make it all year long (not just for Easter brunch!)
¾ cup packed brown sugar
¾ tsp ground cinnamon
1 (12 oz) can buttermilk biscuits
½ cup butter, melted
1 cup quick-cooking rolled oats
1 ½ cups blueberries
¼ cup sugar
1/3 cup chopped pecans
Grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon. Cut each biscuit into quarters and dip each quarter in melted butter and coat with brown sugar and cinnamon mixture. Arrange quarters in a single later in your greased baking dish. Sprinkle half of the oats over the top of the biscuits.
Combine blueberries and sugar in a bowl and toss to completely coat the blueberries with sugar. Pour the blueberries over oats and biscuits and sprinkle the other half of oats. Sprinkle chopped pecans and drizzle remaining butter over the top.
Bake at 375 degrees for 24-25 minutes.
If you really want to take this to the next level, serve warm with vanilla ice cream, and tell us what you think!