Blueberry Skillet Cake

This tasty breakfast is for the blueberry lover.  Straight from the kitchen of Paula Deen, you know it is sure to be a hit!

Ingredients

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 

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

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 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.