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Blueberry Shortbread Coffeecake


1 1/2 cups Girl Baking Mix
1/2 teaspoon salt
1 Tablespoon granulated sugar
2/3 cup milk
4 Tablespoons butter-melted
1/4 cup packed brown sugar
1/2 cup packed brown sugar
3/4 cup oats
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon lemon zest (optional)
1 teaspoon vanilla
1 1/2 generous cups blueberries (fresh or frozen)


Blend baking mix, salt, and sugar; add milk. Mix into biscuit dough. On floured board, pat out dough into 12" circle. Cut into 8 pie-shaped wedges and then cut each wedge in half. Pieces will be irregular in size and shape.

Mix together melted butter and brown sugar. Dip each biscuit dough piece in butter and then in the brown sugar. Place in a sprayed 9"x 9" baking pan. Gaps between the biscuit pieces are fine.

Blend the brown sugar, oats, salt, cinnamon and lemon zest together; sprinkle with the vanilla extract. Mix thoroughly. Place half of the blueberries over the biscuit dough and sprinkle half of the brown sugar and oats mixture on top. Repeat with the remaining half of the blueberries and then the sugar-oats mixture. Finish by drizzling any remaining brown sugar and butter over the top. Bake at 375 degrees in a preheated oven for about 25 minutes. Cut into squares and serve warm.