Description
Indulge in this delightful Blueberry Monkey Bread for a sweet and satisfying treat that’s perfect for breakfast or dessert. This pull-apart bread is bursting with juicy blueberries and cinnamon sugar, all baked to perfection in a bundt pan. Drizzle with a simple glaze for an extra touch of sweetness.
Ingredients
Scale
Ingredients for Blueberry Monkey Bread:
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1 cup fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat and Prep: Preheat oven to 350°F. Grease a bundt pan.
- Prepare Biscuits: Cut each biscuit into quarters. Coat in cinnamon sugar.
- Layer: Arrange half of the coated biscuits and blueberries in the pan. Repeat with remaining biscuits and blueberries.
- Make Butter Mixture: Combine melted butter, brown sugar, and vanilla. Pour over layers.
- Bake: Bake for 40–45 minutes until golden.
- Cool and Serve: Let cool, then invert onto a plate. Drizzle with glaze if desired.
Notes
- Use frozen blueberries straight from the freezer—no need to thaw.
- Add lemon zest to the glaze for a fresh twist.
- Best served warm but can be reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
