Date Posted: 7/14/2005
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 (12oz) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or fozen blueberries
1/2 cup sugar
Preheat oven to 350. 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.
Got this from Paula Deen's show. Absolutely delicious!! Great time of year to make with the fresh blueberries so abundant. When you coat the blueberries with the sugar, I just poured the sugar over them not measuring out 1/2 cup, seemed to much so I just guessed and watched to make sure they had a nice amount on them. ENJOY!!!