breakfast · entree · sweet

Blueberry Biscuit Bake

There’s no better way to start the day than with a big breakfast.

I’m a savory breakfast kind of gal. I always order protein and eggs when I’m at a restaurant. Sometimes, if I’m feeling frisky, I’ll order a stack of pancakes…and then only eat half of one. I’ve never been big on eating a ton of sugar for breakfast.

I do like the occasional sweet. My grandma used to make coffee cake for special occasions, and I would lap that up with a cup of coffee in no time. I like fresh fruit for breakfast: an orange, apple or banana. And there’s nothing better than a handful of berries to go along with the first meal of the day.

I made this breakfast this weekend on whim. I was dying for some blueberries–blueberry anything. A can of biscuits and a big batch of blueberries later and I had this. I’m grateful because it used up a decent chunk of the oatmeal cannister that’s been chilling in the back of my pantry for years!

This breakfast was phenomenal. It was an indulgent treat right when we needed it most. Even though I don’t usually like sweets for breakfast, I liked this one. It hit the spot.

It also help that this recipe was incredibly easy to make. It’s basically a dump-and-go breakfast casserole! The hardest part was cutting up the biscuits into little bite-size pieces…and even then, that wasn’t hard at all.

I hope this breakfast bake finds you well. I hope you can make it and be happy for a split second in the morning during this pandemic. And above all else, I hope you enjoy!

Blueberry Biscuit Bake

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A quick and easy breakfast bake filled with cinnamon-crusted biscuits and blueberries.

Ingredients

  • 1 (12 oz.) can refrigerated buttermilk biscuits
  • 1/2 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 cup butter, melted
  • 1 cup oatmeal
  • 1 1/2 cups fresh blueberries
  • 1/4 cup sugar
  • Zest of 1 lemon

Directions

  1. Preheat oven to 375 degrees. Cut each biscuit into fourths (in the end you should have about 40 triangles). Spray a large 13×9″ baking dish with cooking spray. In a small bowl. stir together brown sugar and cinnamon.
  2. Dip each biscuit piece, a few at a time, in melted butter. Roll in cinnamon-sugar and place into prepared baking dish in a single layer.
  3. Sprinkle half of the oatmeal on top of the biscuits. In another small bowl, stir together blueberries, lemon zest and sugar.
  4. Sprinkle blueberry mixture on top of oatmeal-biscuit mixture. Top with remaining oats.
  5. Bake for 20 minutes until bubbly and biscuits are golden brown. Let rest for a few minutes before serving.

Step-By-Step Instructions

Preheat oven to 375 degrees. Cut each biscuit into fourths (in the end you should have about 40 triangles). Spray a large 13×9″ baking dish with cooking spray. In a small bowl. stir together brown sugar and cinnamon.

Dip each biscuit piece, a few at a time, in melted butter. Roll in cinnamon-sugar and place into prepared baking dish in a single layer.

Sprinkle half of the oatmeal on top of the biscuits.

In another small bowl, stir together blueberries, lemon zest and sugar.

Sprinkle blueberry mixture on top of oatmeal-biscuit mixture. Top with remaining oats.

Bake for 20 minutes until bubbly and biscuits are golden brown. Let rest for a few minutes before serving.

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