Butter Makes Everything Better

I have been making this for years! The minute I saw Paula make this on her show, I jotted down the recipe on scratch paper and made it. I've made this at home on lazy weekends, and while on vacation. It's so quick and easy and everyone loves it.

For some reason, I don't remember there being rolled oats in this recipe. I have never made this coffee cake with oatmeal and it's been perfectly delicious. I make everything exactly according to the recipe, just minus the oats and I also don't put sugar on the blueberries. So basically, I don't follow this recipe at all, and I have been making what I *thought* was her recipe- whatever! I've made it with brown sugar and granulated sugar and both are really good. Here is Paula's version. My version is below.

Blueberry Coffee Cake adapted from Paula Deen

• 1/2 cup (1 stick) butter, melted
• 1- 12 ounce can Grand's buttermilk biscuits
• 1/2 teaspoon cinnamon
• 1/2 cup packed light brown or granulated sugar
• 1 cup fresh or frozen blueberries

Preheat oven to 375 degrees. Generously grease a 9-inch square baking dish and set aside.

In a small bowl, combine brown or granulated 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 cinnamon sugar mixture. Arrange in a single layer in baking dish.

Pour blueberries over biscuits. Drizzle melted butter on top of blueberries and biscuits. Bake for 20-25 minutes or until cake is golden brown and center is done. Cool slightly before serving.