Monday, June 13, 2011

Gretchie’s Bleuberry Skillet

inspired by Paula Deen This recipe makes a fabulous breakfast treat, or a wonderful dessert served with vanilla ice cream!  I made a little change and added 1 tsp. lemon zest to the streusel topping.
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
* 1 tsp. lemon zest

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

For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.
For the coffee cake: Preheat the oven to 375 degrees F.
In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. 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.

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