Ingredients:
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1/2 cup butter, melted
1 cup rolled quick-cooking oats
1 1/2 cups blueberries ( fresh or frozen)
1/4 cup 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. Set aside.
Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. 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 blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
Bake for 25 minutes or until cake is golden brown and center is done.
Cool for 10 minutes, serve warm.
Servings: 6-8
Time preparation: 10 min.
Time total: 30 min.