Paula Deen's Blueberry Coffee Cake

 I guess I'm what you'd call a Paula Deen disciple.  I subscribe to her adage - "I'm a cook, not a chef."  I really dig her style of down-home cooking.

I saw her make this on her show on the Food Network one time and I made it for my wife and my sister-in-law (who are BOTH bigger Paula Deen groupies than I am - they even met her at a book signing in Chicago one time) and the preperation was very easy. Other than not cooking it long enough, it was still pretty damn good.  The second time I made it, I cooked it a little longer and it came out perfect.

I'm not big on biscuits, but this is out of this world.  In fact, it's so good, it's sinful.  It's definitely not on my diet menu these days.

1/2 cup packed light brown sugar

1/2-teaspoon ground cinnamon

1 (12-ounce) 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 degrees F.

Generously grease a 9-inch square baking dish or pie tin. 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 or pie tin. 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 30 to 35 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Doesn't this look just sinfully great?

Comments

[Tim Lake]

I'll bet you won't be making this anytime soon while you're on your diet.