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Granite Steps Country Blueberry Coffee Cake

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15



  • ½ cup (1 stick) butter, melted
  • 1 (12-oz) can buttermilk biscuits
  • ½ teaspoon cinnamon
  • 1 cup packed light brown sugar
  • 1 cup quick-cooking rolled oats, divided
  • 1 ½ cups blueberries, fresh or frozen
  • ½ cup granulated sugar


Preheat oven to 375 °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 ½ 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 ½ 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.

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