From the Archives:
Last night at dinner we discussed what everyone wanted to have for breakfast on Christmas morning. Everyone said they wanted the Blueberry coffee cake that we made after going blueberry picking over the summer.
I’ve made many recipes for Christmas morning but every year I reconsider what I should make. Glad the family had their won ideas! I thought I’d post the recipe again for those that want to try something new.
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 (12-ounce) cans buttermilk biscuits
- 1 cup (2 sticks) butter, melted
- 2 cup quick-cooking Quaker oats
- 3 cups fresh or frozen blueberries
- 1 cup sugar
Preheat oven to 375 degrees F. Generously grease a 13×9-inch baking dish. In a bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough and 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 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 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. You could make 2 9- inch pans instead of 1 13×9 so it cooks more evenly. There is no way a 9-inch dish would last more than 1 minute in my house!
This was a picture before I put it in the oven.
I have a habit of being so excited to dish out the food, that I forget to take a picture after it’s done. So here is one with my phone, after we’d already dug in. Sorry it’s not better. The dish was cleaned out!
If you have a favorite recipe you’d like to share, please leave it in the comments. YUM!