Ingredients
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
2
cans (6 oz) refrigerated Pillsbury™ Southern Homestyle Buttermilk Biscuits (5 Count)
1/4
cup butter or margarine, melted
1
cup quick-cooking oats
1 1/2
cups fresh or frozen blueberries
1/4
cup granulated sugar
2
tablespoons butter or margarine, cut into small pieces
Preparation
Heat oven to 375°F. Generously grease 8-inch square (2-quart) glass baking dish with shortening. In small bowl, mix brown sugar and cinnamon with fork.
Separate dough into 10 biscuits; cut each into quarters. Dip each quarter in melted butter; coat with brown sugar mixture. Arrange in single layer in baking dish. Sprinkle with 1/2 cup of the oats.
In medium bowl, toss blueberries and granulated sugar to coat. Spoon over oats and biscuits. Sprinkle with remaining 1/2 cup oats; top with butter pieces.
Bake 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm.
