Country Blueberry Coffee Cake (Paula Deen) Recipe
This recipe quickly transforms refrigerated buttermilk biscuits into a rustic blueberry coffee cake. Featuring a sweet, buttery oat and cinnamon crumb topping, it's a simple yet satisfying dessert or breakfast treat that comes together in about 30 minutes, perfect for a homemade feel with minimal effort.
Equipment
- 1 Baking Dish 9-inch square or similar
- 2 Mixing Bowls One medium, one small
- 1 Small Saucepan For melting butter, or microwave-safe bowl
- 1 Measuring Cups and Spoons
- 1 Spatula or Spoon For mixing
Ingredients
Main
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 12 oz can pillsbury grands refrigerated buttermilk biscuits
- 1/2 cup butter melted
- 1 cup rolled quick-cooking oats
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup sugar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- In a small bowl, combine the 1/2 cup packed light brown sugar and 1/2 teaspoon ground cinnamon; mix well and set aside.
- Melt the 1/2 cup butter in a small saucepan over low heat or in a microwave-safe bowl. Once melted, pour it into a medium mixing bowl.
- Add the 1 cup rolled quick-cooking oats to the melted butter and stir to combine, ensuring the oats are coated.
- In another small bowl, gently toss the 1 1/2 cups blueberries (fresh or frozen) with the 1/4 cup sugar.
- Separate the refrigerated buttermilk biscuits and cut each biscuit into quarters. Arrange the biscuit pieces evenly in the prepared baking dish.
- Drizzle the butter-oat mixture over the biscuit pieces in the baking dish.
- Scatter the sugared blueberries evenly over the oat-covered biscuits.
- Finally, sprinkle the brown sugar-cinnamon mixture evenly over the entire surface of the cake.
- Bake for 20-25 minutes, or until the topping is golden brown and the biscuits are cooked through and puffed. Serve warm.
Notes
This recipe offers a convenient shortcut with refrigerated biscuits. To enhance the crumb topping, consider adding a pinch of nutmeg or a tiny bit of orange zest to the brown sugar-cinnamon mixture. When cutting the biscuits, try to keep them relatively uniform for even baking. Don't overmix the oat topping to maintain its crumbly texture. For extra moisture and richness, a light drizzle of cream cheese glaze (powdered sugar, milk, cream cheese) could be added after baking and cooling slightly. Ensure the blueberries are evenly distributed to prevent soggy spots.