You're As Sweet As Pie

Recipe of the Day: Country Blueberry Coffee Cake

Hi loves. Happy Thursday! I found this tasty recipe from Paula Deen and had to share. As you know if you’ve been following me on the socials, I’ve been SLOWLY but surely transitioning to paleo lifestyle. Basically having a healthier eating habit and treating myself every once in awhile. I’m still in the process of cleaning out my kitchen of non paleo ingredients because I’m not going to toss items I paid for..ha sorry I’m not sorry 😉

Anywho, I’m getting ready for work as I’m writing this so here is what you’ll need below. Let me know if you make it and what your thoughts are!

  • 1/2 cup 1 stick of melted butter
  • 1 (12 oz) can buttermilk biscuits
  • 1/2 tsp cinnamon
  • 1/2 cup of packed light brown sugar
  • 1 cup of quick cooking rolled oats (I had to substitute with 1/3 flour since I don’t have oats)
  • 1 1/2 cup fresh or frozen blueberries
  • 1/2 cup of granulated sugar

“Preheat oven to 375. Generously grease 9 inch square baking pan. I used round because I felt like it and it’s fine to dooo. 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 quarters and dip each piece into melted butter and coat in brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup of oats. Drizzle melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes and serve warm.”

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