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Chocolate Blueberry Coffee Cake


  • ¾ dark brown sugar
  • ¾ teaspoon ground cinnamon
  • 1 12-oz. can of Pillsbury Buttermilk Biscuit mix
  • ½ cup butter, melted
  • 1 cup instant oats
  • 1 ½ cup Meduri World Delights Chocolate-Covered Blueberries, chopped
  • ½ cup sugar


A tasty twist on classic coffee cake with luscious surprise bites of Meduri World Delights Chocolate-Covered Blueberries. Preheat oven to 375°F. Generously grease a 9" 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 and cinnamon mixture. Arrange in a single layer in baking pan. Sprinkle with ½ cup of the oats. Sprinkle blueberry pieces over oats and biscuits. Sprinkle with remaining ½ cup oats and then the remaining brown sugar mixture. Drizzle remaining melted butter on top. Bake for 20 minutes or until golden brown and center is done. Cool for 20 minutes. Serve warm.

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