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    Tuesday
    Jan212014

    Easy Blueberry Skillet Cake

    INGREDIENTS

    Streusel Topping:

    • ¼ cup slivered almonds
    • ¼ cup granulated sugar
    • 2 tbsp. (1/4 stick) unsalted butter
    • 2 ½ tbsp all-purpose flour
    • 1 tsp. ground cinnamon

    Coffee Cake

    • 2 tbsp. (1/4 stick) unsalted butter
    • 1 tbsp. light brown sugar
    • 1 (12-ounce) tube buttermilk biscuits
    • 1 cup blueberries, fresh or frozen and thawed

    Directions 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.
    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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