Ingredients:

½ cup (1 stick) Butter, melted

1 (12-oz) can buttermilk biscuits 

½ teaspoon cinnamon 

1 cup packed light brown sugar 

1 cup quick-cooking rolled oats, divided

1 ½ cups blueberries, fresh or frozen

½ cup granulated sugar

Directions:

Preheat oven to 375 °F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with ½ cup of the oats. Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining ½ cup oats. Drizzle melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.