• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, D
MineralsFluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup packed light brown sugar

  2. 1/2 teaspoon ground cinnamon

  3. 1 (12-ounce) can buttermilk biscuits

  4. 1/2 cup (1 stick) butter, melted

  5. 1 cup quick-cooking rolled oats

  6. 1 1/2 cups fresh or frozen blueberries

  7. 1/2 cup sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. 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 in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

  3. 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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