1 can Immaculate Baking Co.™ refrigerated flaky biscuits
1/2 cup old-fashioned oats
1/3 cup granulated sugar
2 teaspoons grated lemon peel
1/4 cup butter, melted
1 cup fresh blueberries
Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Separate dough into 8 biscuits. Cut each into quarters.
In small bowl, mix oats, granulated sugar and lemon peel. Dip biscuits into melted butter; place in oat mixture, and toss to coat. Arrange in single layer in pan. Sprinkle top with blueberries and any remaining oat mixture.
Bake 25 to 30 minutes or until golden brown. Cool 10 minutes in pan. Sprinkle lightly with powdered sugar just before serving. Serve warm.
Swap blueberries for 1 cup fresh raspberries or chopped fresh strawberries, if desired.
Drizzle warm coffee cake with maple syrup or honey just before serving, if desired.
|Calories from Fat||110|
|% Daily Value|
|Other Carbohydrate||1 1/2|