Grands! Biscuits… Blueberry & Caramel Coffee Cake – Lori Ann's Food and Fam

Grands! Biscuits… Blueberry & Caramel Coffee Cake

Grands Blueberry Caramel breafast

Blueberry & Caramel Coffee Cake
(Made with Grands! Biscuits)

 

I bought a couple tubes of Grands! Biscuits a few weeks ago for making my Mini Biscuit Pizzas.
I ended up using just one tube and needed to find something to do with this straggler hanging out in my fridge.   I’m not a biscuit fan, so no biscuits for me…  Once again, sorry Mr. Doughboy.
I googled around for inspiration and came across this recipe for Country Blueberry Coffee Cake on the Pillsbury website.
This is the part when I admit that I can (at times) be a lazy cuss.  I really didn’t feel like following the recipe instructions.  I’ve never been good at that.  Just ask my 7th grade science teacher.
There were a few too many steps involved in the original recipe to accommodate my sunday morning pre-coffee brain waves….so I eliminated them.
                  And this coffee cake turned out fabulous.  How fabulous you ask?
Try 4 people inhaling the entire 9×13 inch pan kinda fab-u-lo-so.  Along with a pound of fresh bacon.  It was a feeding frenzy, I tell ya.

Grands! Biscuits… Blueberry & Caramel Coffee Cake

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 can (12 oz) Grands Buttermilk Biscuits
  • 1/4 cup butter or margarine, melted
  • 1 cup quick-cooking oats (divided)
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 2 tablespoons butter or margarine, cut into small pieces

Instructions

  1. Heat oven to 375°F. Generously spray a 9x13 inch pan. Separate dough into 10 biscuits; cut each into quarters, then cut each quarter in half again. I like my biscuit pieces smaller, because they puff up when baking. Arrange in single layer in baking dish.
  2. In small bowl, melt 1/4 cup butter, combine melted butter with brown sugar and cinnamon. Pour over biscuits. Sprinkle with 1/2 cup of oats.
  3. 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.
  4. Bake approx. 25-30 minutes or until coffee cake is golden brown and center is done. Serve warm.
http://www.loriannsfoodandfam.com/2013/06/grands-biscuits-blueberry-caramel-coffee-cake/

 

This recipe along with lots of other tasty goodies are being shared at The Country Cook Weekend Potluck.  Check it out!

Enjoy!

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