Monday, June 10, 2013

Grands! Biscuits... Blueberry & Caramel Coffee Cake

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 9x13 inch pan kinda fab-u-lo-so.  Along with a pound of fresh bacon.  It was a feeding frenzy, I tell ya.

Blueberry & Caramel Coffee Cake
(made with Grands Biscuits)
 
                                                                                       Print Recipe
  • 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
      
Directions
  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.

                                                                   
                    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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