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
Scale
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
