2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/4 cups blueberries
2/3 cup brown sugar
1 1/4 sticks (10 tablespoons) butter
1 teaspoon vanilla extract
1 tablespoon cinnamon
4 (10 ounce) packages refrigerated buttermilk biscuits

Preheat oven to 350 degrees F. Thoroughly grease a 10 x 4-inch tube pan.

Mix granulated sugar and 1 tablespoon cinnamon.

Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done.

Lift or turn out onto cake plate.

Makes 8 to 10 servings.