blueberry skillet coffee cake

Name: Blueberry Skillet Coffee Cake
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: ## CAKE; 2 tablespoon(s) butter; 2 tablespoon(s) brown sugar; 12 ounce(s) canned buttermilk biscuits; 1 cup(s) blueberries; ## STREUSEL TOPPING; 1/4 cup(s) almonds, slivered; 1/4 cup(s) sugar; 2 tablespoon(s) butter; 2 1/2 tablespoon(s) all purpose flour; 1 teaspoon(s) cinnamon, ground

(1 RATING)

183 Pinches 2 Photos

Katie Moon

Belton, SC

Updated on Jan 8, 2012

I love coffee cake, blueberries and Paula Deen recipes. I knew I had to try this, I am so glad that I did.

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prep time 10 Min

cook time 35 Min

method ---

yield 6-8 serving(s)

Ingredients

CAKE
2 tablespoons butter
2 tablespoons brown sugar
12 ounces canned buttermilk biscuits
1 cup blueberries
STREUSEL TOPPING
1/4 cup almonds, slivered
1/4 cup sugar
2 tablespoons butter
2 1/2 tablespoons all purpose flour
1 teaspoon cinnamon, ground

How To Make blueberry skillet coffee cake

Step 1

Preparation 1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form. 2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes. Serving Allow to cool slightly and serve from skillet.
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