Paula Deen’s easy blueberry skillet coffee cake - Food - Today: Food: Recipe - TODAY.com

Paula Deen’s easy blueberry skillet coffee cake - Food - Today: Food: Recipe - TODAY.com: Recipe: Easy blueberry skillet coffee cake Paula Deen Ingredients 2 tablespoons unsalted butter 2 tablespoons light brown sugar One 12-ounce tube buttermilk biscuits 1 cup blueberries, fresh or thawed frozen Streusel topping 1/4 cup slivered almonds 1/4 cup granulated sugar 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 1 teaspoon ground cinnamon Preparation 1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form. 2. 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 pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes. Serving Allow to cool slightly and serve from skillet.