Description
A sweet, pull-apart bread made from biscuit dough and fresh blueberries, perfect for brunch or a casual weekend treat.
Ingredients
Scale
- 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)
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg