- 5
- Easy
- 10 mins
- 35 mins
- 7 mins
- Average budget
4.5/5
(3 Votes)
Ingredients
- Streusel Topping:
- 1/4 cup slivered almonds
- 1/4 cup granulated sugar
- 2 tablespoons (1/4 stick) unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Coffee Cake:
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon light brown sugar
- 1 (12-ounce) tube buttermilk biscuits
- 1 cup blueberries, fresh or frozen and thawed
Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
For the streusel topping:
Combine the almonds, sugar, butter, flour, and cinnamon in a food processor.
Pulse until large crumbs form.
Step 3
For the coffee cake:
In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Set aside.
Step 4
Arrange the biscuits in a single layer in the skillet.
Step 5
Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries.
Step 6
Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes.
Allow to cool slightly and serve from the skillet.
You've got to go out on a limb sometimes because that's where the fruit is.