Name: Blueberry Monkey Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cans (16 oz total) refrigerated biscuit dough, cut into quarters; 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: lemon zest for brightness; 1/2 cup powdered sugar; 1–2 tablespoons milk

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If you adore the magic of pull-apart breads and the juicy, tart pop of blueberries, then Blueberry Monkey Bread is about to become your new go-to indulgence. This irresistible twist on the classic monkey bread is tender, melt-in-your-mouth, and loaded with layers of sweet cinnamon biscuit pieces and bursts of blueberries, all finished with a luscious vanilla glaze. It’s a show-stopping breakfast centerpiece, a crowd-pleasing brunch treat, or a dreamy dessert for any occasion. Every bite captures the warmth of homemade comfort with the ease of using store-bought dough, making it perfect for both baking pros and kitchen beginners. If ever there was a reason to gather friends and family at the table, this Blueberry Monkey Bread is it!

Blueberry Monkey Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a few simple, familiar ingredients can come together to make a truly stunning treat. Each addition plays an important role in texture, flavor, or color, ensuring every bite is as delicious—and beautiful—as the last.

Refrigerated biscuit dough (2 cans, 16 oz total): These ready-to-go biscuits effortlessly create that fluffy, pillowy base for your pull-apart bread.
Fresh or frozen blueberries (1 cup): Blueberries add fruity juiciness and gorgeous color throughout the bread.
Granulated sugar (1/2 cup): A key player for sweetness that contrasts perfectly with the tartness of the berries.
Ground cinnamon (1 teaspoon): Just a touch of cinnamon brings irresistible warmth and a classic monkey bread flavor.
Unsalted butter, melted (1/2 cup): This coats each biscuit piece with rich flavor and helps meld everything together while baking.
Brown sugar (1/2 cup): Brings a caramelly depth and just the right amount of gooeyness.
Vanilla extract (1 teaspoon): For those cozy bakery undertones—don’t skip it!
Lemon zest (optional): Adds a bright, fresh twist if you want to take things up a notch.
Powdered sugar (1/2 cup): The essential base of that dreamy glaze that drizzles over the top.
Milk (1–2 tablespoons, for glaze): Just enough for a pourable, silky glaze that finishes things off in style.

How to Make Blueberry Monkey Bread

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C) and generously greasing a bundt pan. This not only prevents sticking but also ensures your Blueberry Monkey Bread comes out intact and looking fabulous. Cut the biscuit dough into quarters and have your blueberries standing by—it’s almost assembly time!

Step 2: Coat the Biscuit Pieces

In a large zip-top bag, combine the granulated sugar and cinnamon. Toss the biscuit dough quarters inside, then seal and shake until each little piece is generously coated. This infuses the bread with cinnamon sweetness and gives the edges that golden, flavorful crust.

Step 3: Layer the Dough and Blueberries

Arrange half of the sugar-coated dough pieces in the bottom of your bundt pan. Scatter half of the blueberries evenly over them, letting some tumble into the crevices. Repeat with the remaining dough and blueberries to create beautiful pockets of berry goodness throughout the bread.

Step 4: Add the Buttery Brown Sugar Topping

In a small bowl, mix together the melted butter, brown sugar, and vanilla extract (plus lemon zest, if you’re using it). Drizzle this mixture evenly over the layered biscuit and blueberry mix, making sure it seeps into every nook and cranny for a gooey, caramel-like finish.

Step 5: Bake to Golden Perfection

Slide the pan into your preheated oven and bake for 40–45 minutes until the Blueberry Monkey Bread is deep golden and cooked through. The aroma alone will be enough to gather folks in the kitchen! Allow it to cool for about 10 minutes—this helps it set for a clean release.

Step 6: Glaze and Serve

While the bread cools, whisk together the powdered sugar and just enough milk to make a smooth glaze. Invert the monkey bread onto a serving plate, then drizzle the glaze generously over the top. The warmth of the bread will help the glaze cascade down like sweet ribbons.

How to Serve Blueberry Monkey Bread

Garnishes

For that extra pop of color and flavor, try finishing your Blueberry Monkey Bread with fresh blueberries, a sprinkle of lemon zest, or even a few edible flowers. The gleaming glaze catches the light beautifully, so it doesn’t take much to dress it up for brunch or dessert.

Side Dishes

This sweet, fruity bread is undeniably the star of the table, but it’s lovely beside crisp bacon, fluffy scrambled eggs, or a simple yogurt parfait to round out your breakfast spread. Served with coffee or a tangy mimosa, every bite feels like a celebration!

Creative Ways to Present

For a playful twist, try baking mini versions of Blueberry Monkey Bread in individual ramekins or muffin tins. These make charming personal servings for a brunch buffet or picnic. Or, slice thick wedges and plate them with a scoop of vanilla ice cream for an over-the-top dessert.

Make Ahead and Storage

Storing Leftovers

Blueberry Monkey Bread keeps surprisingly well if you end up with leftovers. Just transfer any remaining pieces to an airtight container and store at room temperature for up to two days, or in the fridge for up to four days. The texture remains pleasantly soft and flavorful.

Freezing

To freeze, wrap individual portions or the entire bread tightly in plastic wrap and then in foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator before reheating, and you’ll be amazed at how fresh it tastes!

Reheating

For best results, reheat Blueberry Monkey Bread in a 300°F (150°C) oven, uncovered, for about 10 minutes until warmed through. If you’re in a hurry, a quick zap in the microwave will do, but the oven helps revive that irresistible outer caramelization.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Both fresh and frozen blueberries work beautifully. If using frozen, there’s no need to thaw—just toss them right into the layering process. They may release a bit more juice, but that only makes the bread more moist and flavorful!

What if I don’t have a bundt pan?

No bundt pan? No worries. You can assemble Blueberry Monkey Bread in a large loaf pan, a tube pan, or even a regular cake pan—just keep in mind the baking time may vary slightly. Make sure to grease the pan well for easy release.

Can I make this recipe ahead of time?

Blueberry Monkey Bread is a great make-ahead treat. You can assemble the bread and refrigerate it, unbaked, the night before. Let it come to room temperature for about 20 minutes before baking as directed in the morning for fresh-from-the-oven goodness.

How do I know when the bread is done baking?

The top should be deeply golden and set, and a skewer or knife inserted in the center should come out mostly clean, though a little blueberry juiciness is expected. If it’s browning too quickly, you can loosely tent with foil for the last 10 minutes.

Can I add other fruits or mix-ins?

Definitely! Try swapping or combining the blueberries with raspberries, blackberries, or even diced peaches for a fun twist. A handful of chopped nuts or a bit of lemon zest mixed in with the dough is also delicious for extra texture and flavor.

Final Thoughts

There’s just something magical about gathering loved ones around a plate of warm, gooey Blueberry Monkey Bread. Whether you’re serving it for a special breakfast, a laid-back brunch, or a sweet finish to the day, this recipe is a surefire way to make any moment feel unforgettable. Give it a try—you may find yourself baking it on repeat!

Blueberry Monkey Bread Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 1 hour
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the irresistible combination of sweet blueberries and warm, gooey bread with this delightful Blueberry Monkey Bread recipe. Perfect for breakfast or brunch, this pull-apart bread is a crowd-pleaser that will have everyone coming back for more.

Ingredients

Scale

Biscuit Dough:

2 cans (16 oz total) refrigerated biscuit dough, cut into quarters

Filling:

1 cup fresh or frozen blueberries
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Coating:

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon vanilla extract
Optional: lemon zest for brightness

Glaze:

1/2 cup powdered sugar
1–2 tablespoons milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a bundt pan.
Prepare the dough: In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit dough pieces and shake until evenly coated.
Layer the dough: Layer half of the coated dough pieces in the bundt pan, then scatter half of the blueberries over them. Repeat with remaining dough and blueberries.
Make the butter mixture: In a small bowl, mix melted butter, brown sugar, and vanilla extract. Pour the mixture evenly over the layered dough and blueberries.
Bake: Bake for 40–45 minutes or until golden brown and cooked through.
Glaze: Let cool for 10 minutes before inverting onto a serving plate. For the glaze, whisk together powdered sugar and milk until smooth, then drizzle over the warm monkey bread before serving.