Blueberry Baby (Coffee Cake)

Blueberry Baby (Coffee Cake)

Blue and I made this with fresh local blueberries while camping in South Haven, MI. It was to die for!!!!!

3/4 cup packed light brown sugar
1 teaspoon ground cinnamon (I use ONLK Saigon Cinnamon)
1 (12-ounce) can buttermilk biscuits (not low-fat or fat free PLEASE)
3/4 cup (1 stick) REAL butter, melted
1/2 tsp. pure vanilla
1 cup quick-cooking rolled oats (IF you want to use old-fashioned oats you can but will be a bit less cooked)
1 T. ground flax seed (flaxmeal)
1 1/2 cups fresh or frozen berries (if using frozen berries thaw in fridge and let drain)
1/2 cup sugar

Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. 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 thoroughly in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Mix your oats and your flaxmeal, then sprinkle biscuits 1/2 of this mixture.

Combine berries, vanilla and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oat and flaxmeal mixture. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Loren, you can do this over the coals in a dutch oven. GREASE YOUR DUTCH OVEN WELL if it is not pre-seasoned. Put your coals on bottom and raise pan about 10 inches from heat, then cover your lid well with coals as well and bake for at least 20 minutes.