Blueberry Oatmeal Biscuit Coffee Cake
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- Prep 15min
Updated December 22, 2016
can Immaculate Baking Co.™ refrigerated flaky biscuits
cup old-fashioned oats
teaspoons grated lemon peel
Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Separate dough into 8 biscuits. Cut each into quarters.
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.
Bake 25 to 30 minutes or until golden brown. Cool 10 minutes in pan. Sprinkle lightly with powdered sugar just before serving. Serve warm.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.