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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This makes a delicious breakfast, like eating dessert. Ingredients:
1 c sugar |
2 t ground cinnamon |
4 (10 oz) cans of refrigerated buttermilk biscuit dough |
2 cups fresh blueberries |
3/4 c unsalted butter |
Directions:
1. Preheat oven to 350 degrees. Cover baking sheet with aluminum foil and place on the bottom rack to catch any spillover. Then grease a bundt cake pan with cooking spray and flour (I prefer the Pam spray that combines both).
2. Mix sugar and cinnamon in a small bowl. Cut biscuits in half, roll each half into a ball and add to the cinnamon sugar mixture. Thoroughly cover each ball with the sugary goodness, then arrange in a loose layer on the bottom of the bundt cake pan. Top with two handfuls of blueberries. Repeat layers until all of the dough and berries are used.
3. Melt butter in a small saucepan. Add the remaining cinnamon sugar mixture and stir well. Heat on medium until the sugar is dissolved. Pour evenly over the cake balls.
4. Bake for 65 minutes or until done. Pull cake out of the oven and let it cool for two minutes before turning it out onto a cake plate.
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