If you’re seeking a treat that’s equal parts comforting and fun, Blueberry Monkey Bread is the answer! This delightful pull-apart bread features juicy bursts of blueberries tucked between sweet, cinnamon-scented biscuit pieces and draped in a dreamy glaze. Whether you serve it for a special brunch, a cozy breakfast, or as a show-stopping dessert, Blueberry Monkey Bread turns any occasion into a celebration. Fluffy on the inside with gooey caramel and pockets of tart berries, every bite is pure joy.
Ingredients You’ll Need
Blueberry Monkey Bread is wonderfully simple to make, yet each ingredient plays a key role in creating irresistible flavor and texture. The result is buttery, fluffy bread with sweet-tart juiciness and a glossy glaze on top.
- Refrigerated biscuit dough: These make the dough pillowy-soft and save you loads of time, creating classic monkey bread texture without any kneading.
- Fresh or frozen blueberries: Packed with vibrant color and tangy-sweet flavor, they burst into each bite, keeping things juicy.
- Granulated sugar: Gives essential sweetness and helps caramelize the biscuit pieces, making every pull irresistible.
- Ground cinnamon: Adds that warm, nostalgic aroma everyone loves in comfort baking.
- Unsalted butter: Melted for easy mixing and a rich, buttery flavor that soaks into every corner of the bread.
- Brown sugar: Lends a lovely caramel note that perfectly complements the blueberries and cinnamon.
- Vanilla extract: A splash enhances the overall flavor, pulling it all together in true bakery style.
- Powdered sugar: The base for a smooth, sweet glaze to finish the bread with a touch of elegance.
- Milk (for glaze): Just a bit loosens the glaze so it drizzles beautifully over every nook and cranny—use a little lemon juice instead for a zippy twist!
How to Make Blueberry Monkey Bread
Step 1: Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with nonstick spray or a good layer of butter. This step ensures that all your cinnamon-sugar biscuit pieces pop out beautifully once baked, so don’t skimp here!
Step 2: Cut and Coat the Dough
Quarter each biscuit from the cans, giving you plenty of little pieces to layer. In a medium bowl, mix together the granulated sugar and cinnamon. Toss the biscuit pieces in this mixture, coating every side. This creates a lovely sweet-spiced crust that makes Blueberry Monkey Bread so craveable.
Step 3: Layer Biscuits and Blueberries
Arrange half of the coated biscuit pieces in the base of your prepared pan. Sprinkle half the blueberries evenly over the top, ensuring every slice will have juicy berries. Repeat with the remaining biscuit pieces and finish with the rest of the blueberries. The layering is key for even blueberry distribution!
Step 4: Make the Buttery Sauce
In a small bowl, stir together the melted butter, brown sugar, and vanilla extract. This mixture should be silky smooth and fragrant. Pour it all over the biscuit and blueberry layers, letting it seep between the cracks and coat everything in sweet, sticky goodness.
Step 5: Bake to Perfection
Bake the assembled pan for 40 to 45 minutes, or until the top is golden brown and you see bubbling all around. The aroma will fill your kitchen—pure happiness! Let the bread cool in the pan for 10 minutes so it sets up a bit, then carefully invert onto a serving platter.
Step 6: Mix and Drizzle the Glaze
While the Blueberry Monkey Bread is still warm, whisk together the powdered sugar and 1–2 tablespoons of milk until smooth. The glaze should be thick but pourable. Drizzle generously over the monkey bread, letting it cascade over the sides. Now it’s ready to pull apart and devour!
How to Serve Blueberry Monkey Bread
Garnishes
For an extra-special finish, scatter a few extra fresh blueberries or some lemon zest on top of your Blueberry Monkey Bread. A little dusting of powdered sugar right before serving adds instant charm, too. If you’re feeling fancy, a few mint leaves create a pop of color and freshness.
Side Dishes
This sweet treat is perfect alongside a creamy Greek yogurt, a crisp fruit salad, or even some scrambled eggs for a balanced brunch platter. The bread’s cozy cinnamon flavor pairs beautifully with coffee or a cold glass of milk—don’t be surprised if it’s the first dish to disappear at your breakfast table!
Creative Ways to Present
Serve Blueberry Monkey Bread straight from a cake stand for a bakery-worthy centerpiece. For personal servings, divide it into muffin tins to create mini pull-apart breads. Or, pile chunks into parchment-lined baskets for a rustic, casual gather-round-the-table vibe everyone will love.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover them tightly and store at room temperature for up to two days. The bread stays soft and gooey, thanks to the buttery caramel and blueberry juices.
Freezing
Blueberry Monkey Bread freezes beautifully! Wrap cooled pieces tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator for the freshest flavor and texture.
Reheating
To warm up leftovers, microwave slices for about 15–20 seconds, or place the whole bread in an oven at 300°F for 10 to 15 minutes. This brings back that gooey, just-baked perfection—don’t forget to add a little extra glaze if you have some left!
FAQs
Can I use frozen blueberries in Blueberry Monkey Bread?
Absolutely! If using frozen blueberries, no need to thaw; just toss them in a bit of flour first to help prevent bleeding and sogginess in the bread.
Can I prepare everything the night before?
Sure thing! Prepare and assemble the bread in the Bundt pan the night before, cover tightly, and refrigerate. Let it sit at room temp while the oven preheats, then bake as directed for an effortless morning treat.
Why did my monkey bread stick to the pan?
It’s usually a greasing issue! Generously coat every crevice of your Bundt pan with nonstick spray or butter. Let the bread cool for 10 minutes before inverting to help it release cleanly.
Can I add nuts or other fruits?
You absolutely can personalize your Blueberry Monkey Bread! Chopped pecans, walnuts, or even a handful of raspberries or diced peaches make tasty additions—just keep the total add-ins to about 1 cup.
Is Blueberry Monkey Bread best served warm or at room temperature?
This bread is at its gooey, pull-apart best when it’s warm from the oven, but it’s also delicious at room temperature for picnics or brunch spreads.
Final Thoughts
Every bite of Blueberry Monkey Bread is soft, sweet, and bursting with blueberry bliss. It’s a foolproof showstopper that never fails to impress, whether you’re making it for a lazy weekend brunch or a cheerful dessert. Give it a try—your friends and family will thank you, and you just might find yourself reaching for this recipe again and again!
Print
Blueberry Monkey Bread Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet and fruity delight of Blueberry Monkey Bread, a pull-apart bread featuring juicy blueberries nestled in cinnamon sugar-coated biscuit pieces, all drizzled with a vanilla glaze.
Ingredients
Biscuit Dough:
- 2 cans (16.3 oz each) refrigerated biscuit dough
Blueberry Filling:
- 1 cup fresh or frozen blueberries
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Butter Mixture:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 10- to 12-cup Bundt pan with nonstick spray or butter.
- Prepare Biscuit Dough: Cut biscuit dough into quarters and coat with cinnamon sugar mixture.
- Assemble: Layer coated biscuit pieces and blueberries in the pan.
- Make Butter Mixture: Combine melted butter, brown sugar, and vanilla; pour over the dough and blueberries.
- Bake: Bake for 40-45 minutes until golden and bubbly. Cool in the pan for 10 minutes before inverting onto a plate.
- Make Glaze: Whisk powdered sugar with milk and drizzle over the warm bread before serving.
Notes
- Best served warm.
- You can substitute lemon juice for milk in the glaze for a tangy twist.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
