Blueberry and Biscuit Coffee Cake

This is a super easy coffee cake that looks and tastes like you spent a lot of time making it. It's made with canned biscuits and frozen blueberries, but you would never guess that when you taste it. Here's what you'll need:


  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Preheat oven to 375 degrees F.

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.

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 30 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Sorry, but I forgot to take pictures while I was making it, so I promise I'll add some the next time I make this. I have doubled this recipe and it works, but you will need to cook it much longer. This one took almost an hour. Also, make sure when you are assembling that you keep the biscuits in a single layer. I hope you'll try this--it's really good!