Paula Deen’s Granite Steps Country Blueberry Coffee Cake

Obviously, it’s Paula Deen. Y’all.

Granite Steps Country Blueberry Coffee Cake

1/2 cup packed light brown sugar

1/2 tsp. ground cinnamon

1 (12 oz) 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°.

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 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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