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Blueberry Oatmeal Biscuit Coffee Cake

Blueberry Oatmeal Biscuit Coffee Cake
  • Prep 15 min
  • Total 55 min
  • Servings 8
Biscuits and blueberries take this easy brunch treat to the next level of deliciousness.
Updated December 22, 2016

Ingredients

  • 1 can Immaculate Baking Co.™ refrigerated flaky biscuits
  • 1/2 cup old-fashioned oats
  • 1/3 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 1/4 cup butter, melted
  • 1 cup fresh blueberries
  • Powdered sugar

Steps

  • 1
    Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Separate dough into 8 biscuits. Cut each into quarters.
  • 2
    In small bowl, mix oats, granulated sugar and lemon peel. Dip biscuits into melted butter; place in oat mixture, and toss to coat. Arrange in single layer in pan. Sprinkle top with blueberries and any remaining oat mixture.
  • 3
    Bake 25 to 30 minutes or until golden brown. Cool 10 minutes in pan. Sprinkle lightly with powdered sugar just before serving. Serve warm.

Expert Tips

  • Swap blueberries for 1 cup fresh raspberries or chopped fresh strawberries, if desired.
  • Drizzle warm coffee cake with maple syrup or honey just before serving, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
500mg
21%
Potassium
35mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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