This is a recipe I keep making since seeing it on Paula Dean's show last year on the food network. It's an unusual blueberry coffee cake that is also very decadent, with buttery, sugary layers between crunchy oatmeal and buttermilk biscuits, good right now when blueberries are so cheap. I've made a few minor adaptations, such as cooking time and the amount of sugar used.
1 12 ounce can buttermilk biscuits (I can never find this, so I get the 16 ounce can & leave two out)
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup (1 stick) melted butter (this could probably be trimmed slightly)
1 cup rolled oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Preheat oven to 375, grease a 9 inch square baking dish. Mix together brown sugar and cinnamon, melt butter. Take 12 oz. of biscuit dough and cut each biscuit into four pieces. Dip each biscuit piece into butter, then sugar/cinnamon mixture, then place in pan. On top of these, sprinkle half the oatmeal. Combine blueberries with sugar and spread over oatmeal and biscuits. Top with remaining oats, then drizzle remaining melted butter over all. Bake for 45 minutes until golden brown. Serve warm.