Wednesday, March 30, 2011

Easy Skillet Blueberry Coffee Cake

2 tablespoons unsalted butter
2 tablespoons light brown sugar
One 12-ounce tube buttermilk biscuits
1 cup blueberries, fresh or thawed frozen
Streusel topping
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
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.
Allow to cool slightly and serve from skillet.

1 comment:

  1. Mmm, that looks like one delicious cake. How neat that it can be made in a skillet. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up.