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PAULA DEEN’S BLUEBERRY OR STRAWBERRY COFFEE CAKE Recipe

   
 

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     PAULA DEEN’S BLUEBERRY OR STRAWBERRY COFFEE CAKE

Category   Desserts - Breads
Sub Category   None

Ingredients
½ c. packed light brown sugar
½ tsp. ground cinnamon
1 (12-ounce) can buttermilk biscuits (Grands)
½ c. (1 stick) butter, melted
1 c. quick-cooking rolled oats
1 ½ c. fresh or frozen blueberries or strawberries
½ c. sugar
 

Instructions
Preheat oven to 375 degrees. Melt butter, pour half into bottom of 11inx 7in baking dish (2qt size dish). In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Sprinkle half of the brown sugar mixture over melted butter. Separate biscuit dough into 10 biscuits. Cut biscuits into small pieces. Use a pizza cutter to make this go quick. Sprinkle the bottom of the pan with the biscuit pieces; drizzle with remaining butter and sprinkle brown sugar mixture over top. Sprinkle with half the oatmeal. Combine blueberries or strawberries and sugar in a bowl and toss to coat. Pour blueberries or strawberries over top. Sprinkle with remaining oatmeal. 7. Bake for 20 minutes or until cake is golden brown and center is done. With the increase in surface area the baking time might decrease.


Originally Submitted
9/20/2013





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