- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 (12 ounce) can Pillsbury® Golden Homestyle® refrigerated buttermilk biscuits
- 1/4 cup butter or margarine, melted
- 1 cup quick-cooking oats
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons butter or margarine, cut into small pieces
- Heat oven to 375 degrees F. Generously grease 8-inch square (2-quart) glass baking dish with shortening. In small bowl, mix brown sugar and cinnamon with fork.
- Separate dough into 10 biscuits; cut each into quarters. Dip each quarter in melted butter; coat with brown sugar mixture. Arrange in single layer in baking dish. Sprinkle with 1/2 cup of the oats.
- In medium bowl, toss blueberries and granulated sugar to coat. Spoon over oats and biscuits. Sprinkle with remaining 1/2 cup oats; top with butter pieces.
- Bake 30 to 35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm.