Country Blueberry Coffee Cake

• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 (12 ounce) can 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

1. Preheat oven to 375 degrees.
2. Generously grease a 9-inch square baking dish.
3. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
4. Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
5. 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.
6. Sprinkle with 1/2 cup of the oats.
7. Combine blueberries and sugar in a bowl and toss to coat.
8. Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.
9. Bake for 25 minutes or until cake is golden brown and center is done.
10. Cool for 10 minutes, serve warm.

brown sugar, ground cinnamon, buttermilk, butter, oats, blueberries, sugar

Taken from www.food.com/recipe/country-blueberry-coffee-cake-127740 (may not work)