Marie's Paula Deen's Blueberry Coffee Cake.

Adapted but still generously borrowed from Paula's book. She won't mind though, because I love her and packed in even more sugar.


Ingredients
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 can Pillsbury Grands buttermilk biscuits
1 stick butter, melted
1 cup quick-cooking Quaker oats
1 1/2 cups fresh blueberries
1/2 cup sugar

Directions
Preheat oven to 375 degrees F.

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