Paula Deen Granite Steps Country Blueberry Coffee Cake

Paula Deen Granite Steps Country Blueberry Coffee Cake turns canned biscuits, fresh blueberries and brown sugar oats into a warm, bubbly breakfast bake in 30 minutes. Try this easy brunch coffee cake for a holiday table or a lazy weekend morning, since it's a one-dish bake that feeds a crowd.

Dip every biscuit quarter in the melted butter and then the brown sugar mix, because that coating turns into the caramelized crust. Skip it and you get plain, dry biscuit pieces under the berries.

Paula uses canned buttermilk biscuits cut into quarters instead of a batter, so there is no mixing bowl and no flour to measure. Splitting the oats between the biscuit layer and the top gives you a crunchy, granola-style finish over the jammy berries.

Paula Deen Granite Steps Country Blueberry Coffee Cake

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

210

kcal

Buttery brown sugar biscuit pieces bake up soft and caramelized under a layer of jammy blueberries. A sprinkle of oats on top turns crisp and toasty in the oven.

Ingredients

• 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
  

Directions

• Prep the baking dish: Preheat the oven to 375°F and generously grease a 9-inch square baking dish. Then mix 1 cup packed light brown sugar and 1/2 teaspoon cinnamon in a small bowl with a fork.
• Cut the biscuits: Separate the 12-oz can of buttermilk biscuits into 10 biscuits. Then cut each one into quarters so you have small pieces that coat easily.
• Coat the biscuit pieces: Dip each biscuit piece in the 1/2 cup melted butter, then roll it in the brown sugar mixture. Arrange the coated pieces in a single layer in the baking dish.
• Add the oats: Sprinkle 1/2 cup of the quick-cooking oats over the biscuit layer. They soak up the butter as the cake bakes, so spread them evenly.
• Toss the blueberries: Combine 1 1/2 cups blueberries and 1/2 cup granulated sugar in a bowl and toss to coat. Spoon the berries over the oats and biscuits.
• Top and bake: Sprinkle the remaining 1/2 cup oats over the berries and drizzle any leftover melted butter on top. Bake for 20 minutes, until the cake is golden brown and the center is done.
• Cool and serve: Let the coffee cake cool for 20 minutes so the berry juices settle. Then serve it warm, straight from the dish.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in this coffee cake?

Yes, the recipe says fresh or frozen both work. Toss them with the sugar straight from the freezer without thawing, so they don't bleed juice into the biscuits before baking.

How do I store leftover blueberry coffee cake?

Cover the dish and keep it in the fridge, where it holds for a couple of days. Warm slices in the oven or microwave, since the biscuit pieces are best soft and warm.

Can I assemble it the night before?

Biscuit dough from a can gets gummy once it sits under wet berries, so I wouldn't assemble the whole thing ahead. You can mix the brown sugar and cinnamon and melt the butter the night before, then put it together in a few minutes.

What if I don't have a 9-inch square baking dish?

A similar-size baking dish or a deep 9-inch round cake pan works, as long as the biscuit pieces fit in a single layer. A bigger pan spreads them too thin and they dry out, so keep the layer snug.

How do I know the coffee cake is done?

Look for a golden brown top and a center that is no longer doughy, which takes about 20 minutes. If the oats brown too fast, tent the dish loosely with foil for the last few minutes.