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Recipe of the Month: Warm Blueberry Coffee Cake

November 4, 2011

At the Catherine Ward House, we make every effort to switch between sweet and savory breakfast dishes every morning. Our blog follows suit as we share recipes that we have tested in our kitchen over the past seven years. So far, we have shared recipes for Banana BreadIndividual Ricotta FrittatasOrange Praline French ToastRolled OmeletsScones, Vegetarian Strata, and Apple Crisp. This month we would like to share with you a recipe that has quickly become a crowd favorite at the inn – Warm Blueberry Coffee Cake. This recipe was originally created by Paula Deen but has been minorly tweeked to suit our tastes. It is a quick dish to toss together and put in the oven while preparing a main breakfast dish.

Photo from cakeandallie.com

Follow the jump for the recipe.

Warm Blueberry Coffee Cake

Prep time: 20 minutes

Bake time: 20-30 minutes

Serves: 8-16, depending on the portion size

Ingredients:

  • 1/2 cup (1 stick) butter, melted
  • 1   12-ounce can flaky biscuits (pretty much any flavor will do – we try to stick with original or buttermilk)
  • 1/2 teaspoon cinnamon (can also add some nutmeg if you prefer or wish)
  • 1/2 cup packed light brown sugar
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cup fresh or frozen blueberries (can substitute frozen triple berry – blueberries, raspberries, and blackberries – for blueberries)
  • 1/2 cup granulated sugar

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a 9×13-inch baking dish with aluminum foil. Generously grease foil – butter works well.
  3. In a small bowl, combine brown sugar and cinnamon and mix well with a fork.
  4. Separate biscuit dough into individual biscuits.  Cut each biscuit into quarters.
  5. Dip each piece of dough in melted butter and coat with brown sugar mixture.
  6. Arrange in a single layer in baking dish.
  7. Sprinkle with 1/2 cup of the oats.
  8. Combine blueberries and granulated sugar in a bowl and toss to coat.
  9. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.
  10. Drizzle remaining melted butter on top.
  11. Bake for 20 minutes or until cake is golden brown and center is done.
  12. Cool for 10-20 minutes.  Serve warm.
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