Ingredients

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

Directions

Preheat oven to 375 degrees.  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 granulated sugar in a bowl and toss to coat.  Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.  Drizzle melted butter on top.  Bake for 20 minutes or until cake is golden brown and center is done.  Cool for 20 minutes.  Serve warm.

Recipe Courtesy of Paula Deen