This weekend, my lovely mother came up to Chicago for girls weekend. It was absolutely lovely! We really could not have asked for a better weekend. We went shopping downtown, celebrated Cinco de Mayo and headed out to Lombard for the Lilac Time Art & Craft Fair. We also got to enjoy all the essential Chicago eats: Portillo’s Italian beef, Giordano’s pizza, crusty Italian bread (you just CAN’T get that in Rochester), Garrett’s Chicago mix popcorn and Country Blueberry Coffeecake. Oh, wait, no. That last thing on that list owes no part of its glory to any sort of Chicago roots (other than my own), but it has definitely earned its place in the ranks of delicious eats.
I found this recipe on Pillsbury Baking back in August and have been meaning to make it ever since. I never actually got around to it until this weekend, when I decided my mom was totally worth trying this recipe for. It was a great decision. This coffeecake is a perfect fusion of traditional Monkey Bread and Blueberry Buckle. It is just amazing fresh out of the oven but great at room temperature, too. The other great thing is that it was a snap to make and if blueberries were in season, it would be super cheap, too. Thanks Mom for helping out in the kitchen and being an excellent photo assistant!
Country Blueberry Coffeecake
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 can refrigerator biscuits
1/4 cup butter, melted
1 cup quick-cooking oats (or 2 packages instant original oatmeal — that’s what I used)
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
2 tablespoons butter, cut into small pieces (I accidentally forgot this part and it turned out fine.)
Heat oven to 375°F. Spray an 8-inch square pan with cooking spray. In small bowl, mix brown sugar and cinnamon with fork.
Separate dough into 10 biscuits and cut each into quarters. Dip each quarter in melted butter; coat with brown sugar mixture.
Arrange in single layer in baking dish. Sprinkle with 1/2 cup of the oats.
In medium bowl, toss blueberries and granulated sugar to coat.
Spoon blueberries over oats and biscuits.
Sprinkle with remaining 1/2 cup oats. If you remember, how is also the time to top with butter pieces.
Bake 30 to 35 minutes or until coffee cake is golden brown and center is done. Serve warm.