Blueberry Skillet Coffee Cake

My mom gave me Paula Deen's new cookbook for Christmas and I have been making LOTS of the recipes from the book these past couple weeks. (Hopefully the scale doesn't break because of it!) One of our favorites (and the EASIEST!) is this delicious coffee cake recipe... Try it!

P.S. I make it without the almonds.



Easy Blueberry Skillet Coffee Cake

Ingredients

• 2 tablespoons butter
• 2 tablespoons light brown sugar
• One 12-ounce tube buttermilk biscuits
• 1 cup blueberries

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

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.

3. Allow to cool slightly and serve from skillet.