Here is a quick and easy recipe that is great for breakfast. lunch, brunch, dessert or as a midnight snack. This is also a kid friendly recipe. They would enjoy being a part of creating this dish.

Blueberry Coffeecake

1 pint fresh blueberries*
2 cups frozen blueberries*
1 – 8 count can of Grand’s^TM Homestyle biscuits
2 cups old fashioned rolled oats
½ cup Smart Balance^TM spread, melted
1 ½ cups turbinado sugar (Sugar in the Raw^TM)
1 tablespoon cinnamon

Preheat oven to 350^o. Lightly butter the bottom of a 9 ½ x 13 ½ baking dish. In a small bowl, combine the sugar and cinnamon and stir until mixed. Cut each biscuit into quarters. Dip each quartered biscuit in the melted Smart Balance^TM then roll in the cinnamon/sugar mixture. Place in the baking dish. Add the fresh and frozen blueberries to any remaining cinnamon/sugar mixture. Top the biscuits with one cup of the rolled oats. Evenly toss the blueberries over the dough. Add the remaining oats. Drizzle the coffeecake with any remaining melted butter. Bake for 20-25 minutes or until biscuits are cooked through and blueberries bubble. Let stand for 5 minutes before serving. Refrigerate any remaining coffeecake in a covered plastic container.

*Can be substituted with raspberries or blackberries

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