Name: Blueberry Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cans of refrigerated biscuit dough; 1 cup of fresh blueberries; 1 cup of sugar; 1 teaspoon of cinnamon; 1/2 cup of unsalted butter; 1/2 cup of brown sugar; 1/4 teaspoon of vanilla extract; 1/4 cup of powdered sugar (for glaze)

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I make this bread a few times a month for slow weekend mornings. I like a warm, pull-apart bread that does not need a lot of work. Blueberry Monkey Bread fits that need. It browns in the oven and smells simple and good.

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I learned to make it when I wanted a quick brunch treat. It works for guests or a family snack. I slice it with coffee or tea. The pieces come apart easily. I keep it in the fridge if I do not finish it the same day.

This recipe is a sweet pull-apart bread made from biscuit dough and fresh berries. It tastes warm, sweet, and fruity with soft dough and pockets of blueberries. People usually make it for brunch, a holiday morning, or a casual weekend treat. It is not a formal cake. It looks nice on the table and feeds a few people. If you like related quick breads, see this Blueberry lemon cream cheese sourdough bread for another idea.

Why make this recipe

This bread is fast and flexible. It uses canned biscuit dough to save time. The steps take about 10–15 minutes before baking. It brings good flavor without special tools. You can change fruits or spices to match what you have. It works well for guests or a small family. The brown sugar and butter give a caramel touch that most people like. For a lighter citrus twist, try a similar loaf idea in this simple lemon blueberry bread.

How to make this recipe

The overall plan is easy and clear. You cut biscuits, toss them in sugar and cinnamon, and layer them in a pan. Add blueberries between layers so they bake into the dough. You make a butter-brown sugar sauce and pour it over the pieces. Then bake until the top is golden and the sauce is bubbly. After a short cool, invert the pan onto a plate. If you want a different look, see a similar texture idea in this apple fritter style bread. This version comes out sticky, sweet, and soft.

Ingredients

2 cans of refrigerated biscuit dough, 1 cup of fresh blueberries, 1 cup of sugar, 1 teaspoon of cinnamon, 1/2 cup of unsalted butter, 1/2 cup of brown sugar, 1/4 teaspoon of vanilla extract, 1/4 cup of powdered sugar (for glaze)

The canned biscuits give soft, even pieces without mixing dough. Fresh blueberries add bright fruit bites and a bit of juice. White sugar and cinnamon coat the dough for a crisp, sweet shell. Butter and brown sugar form the sticky caramel that holds the loaf together. Vanilla adds a small depth of flavor. Powdered sugar is optional for a thin glaze and a cleaner look on top.

Directions

Preheat the oven to 350°F (175°C). Grease a bundt pan.
In a bowl, mix the sugar and cinnamon.
Cut each biscuit into quarters and coat in the sugar-cinnamon mixture.
Layer the biscuit pieces in the bundt pan, adding blueberries intermittently.
In a saucepan, melt the butter and brown sugar until blended. Stir in the vanilla extract.
Pour the butter mixture over the biscuits in the pan.
Bake for 30-35 minutes, or until golden brown.
Let cool for 10 minutes before inverting onto a serving plate.
Optional: Mix powdered sugar with a little water for a glaze and drizzle over the warm monkey bread.

Notes: Preheating gives even baking. Coating each piece helps form a crunchy outer layer. Add blueberries in layers so they spread through the loaf instead of sinking. Let the pan cool a bit so the sauce firms before you turn it out.

How to serve this recipe

Serve warm or at room temperature. Use a sharp knife or simply pull pieces by hand. It goes well with coffee, tea, or a light fruit salad. For a brunch spread, pair with scrambled eggs or yogurt to balance the sweetness. If you want a cleaner slice, let it cool more before cutting. The glaze adds shine and a small sweet crust. Serve on a large plate so people can pull pieces as they like.

How to store this recipe

Cool the bread fully before storing. Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and put it in the fridge for up to 5 days. To freeze, wrap pieces or the whole loaf in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight and reheat in a low oven. Reheat slices at 300°F for 8–10 minutes to warm through and revive the crust.

Tips to make this recipe

Use fresh, firm blueberries to avoid extra juice. If berries are very wet, pat them dry. Cut biscuits the same size so pieces bake evenly. Do not overfill the pan; leave a little room for expansion. If the top browns too fast, cover loosely with foil and finish baking. If sauce pools too much, pour off a bit before inverting. For less sweetness, reduce the white sugar by a couple of tablespoons. Blueberry Monkey Bread stays best when served warm the day you make it.

Variation

Swap blueberries for raspberries or chopped strawberries for a different fruit flavor. Use a bit of orange zest in the sugar mix for a citrus note. For a nutty touch, add chopped pecans between a few layers. You can also use half the brown sugar for a milder caramel. If you need gluten-free, try a gluten-free canned biscuit dough brand, though texture may change. The basic method limits changes so the layers and sauce stay balanced.

FAQs

Q: Can I use frozen blueberries?

A: Yes. Thaw and drain them first to reduce extra juice.

Q: Can I make this ahead?

A: You can assemble and refrigerate for a few hours, then bake. Warm before serving.

Q: Do I need a bundt pan?

A: A bundt pan works best for shape and sauce pooling. A tube pan also works.

Q: Can I skip the glaze?

A: Yes. The bread is sweet enough without it. Glaze is optional for look and extra sweetness.

Conclusion

This recipe is an easy way to get a warm, sweet bread with little prep. It uses simple pantry items and fresh berries. It works for quick brunches, small gatherings, or a slow morning treat. Try the glaze if you want a little shine on top. For another take and extra photos, check the Half Baked Harvest recipe and a different method at Ciao Chow Bambina’s version.