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
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.
Notes
- Add a bit of lemon zest to the glaze or dough for a fresh citrus note.
- Best enjoyed warm, but can be reheated if made ahead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 22g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
