Get ready for the ultimate comfort bake: Blueberry Monkey Bread! This pull-apart treat combines tender chunks of cinnamon-sugar encrusted biscuit dough with bursts of juicy blueberries, all coated in a buttery brown sugar sauce. Finished with a sweet vanilla glaze, it’s the sort of irresistible breakfast or dessert you’ll want to share (if you can bear to part with a piece). Perfect for holiday mornings or any time you’re in the mood for something homey, gooey, and bursting with berry flavor.
Ingredients You’ll Need
Creating Blueberry Monkey Bread is incredibly straightforward, and the ingredients are easy to find—but each one plays a special role in making this bread so enticing. From the pillowy biscuit dough to the sweet-tart blueberries and luscious glaze, every component contributes to the flavor, color, and irresistible pull-apart texture.
- Refrigerated biscuit dough: Provides the foundation—tender, fluffy pieces that bake up perfectly for pull-apart bread.
- Granulated sugar: Sweetens each bite and helps caramelize the outer edges of the monkey bread.
- Ground cinnamon: Adds a warm, comforting spice that pairs beautifully with blueberries and biscuit dough.
- Fresh or frozen blueberries: Bursts of juicy, tangy flavor give every mouthful a berry-filled surprise; use frozen straight from the freezer for convenience!
- Unsalted butter, melted: Richens everything and binds the brown sugar sauce together.
- Brown sugar: Brings deep, molasses-y notes to coat the monkey bread in a sticky, caramel-like glaze.
- Vanilla extract: A dreamy aroma that permeates the whole loaf and complements the fruit.
- Powdered sugar (optional glaze): Creates a silky-sweet finish when drizzled over the baked loaf.
- Milk (for glaze): Thins the glaze just enough so it can be poured.
- Additional vanilla extract (for glaze): Rounds out the flavors in that final sweet touch.
How to Make Blueberry Monkey Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and giving your Bundt pan a generous coating of nonstick spray or butter. This step is extra important—Blueberry Monkey Bread is sticky and you want every glorious piece to pop out easily!
Step 2: Coat the Biscuit Pieces
Grab a large zip-top bag and add the granulated sugar and cinnamon. Cut the refrigerated biscuit dough into bite-sized quarters, and add them in batches to the bag. Give it a good shake to ensure every piece is dusted in fragrant cinnamon sugar. This is what gives each pull a toasty-sweet crust.
Step 3: Assemble with Blueberries
Layer half of the sugared biscuit pieces into your prepared Bundt pan. Scatter half of the blueberries over the top, letting them nestle in among the dough. Repeat with the remaining biscuits and blueberries, so berries are dotted throughout every layer of the Blueberry Monkey Bread.
Step 4: Pour on the Buttery Sauce
Whisk together the melted butter, brown sugar, and vanilla extract until you have a glossy, rich mixture. Gently pour this over the assembled biscuit and blueberry layers, making sure you get into all the nooks and crannies. This sauce is what makes the bread deliciously moist and caramelized.
Step 5: Bake to Golden Perfection
Transfer the pan to the oven and bake for 40–45 minutes, or until the top is deeply golden brown and the center is cooked through. Your kitchen will smell absolutely amazing! Once baked, let the monkey bread cool in the pan for 10–15 minutes; this rest helps everything set up and makes it easier to invert.
Step 6: Invert and Glaze
Carefully invert the pan onto a serving plate, gently lifting it off to reveal the shiny, blueberry-speckled loaf. For extra decadence, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the slightly warm Blueberry Monkey Bread. The glaze will melt into the crevices for an irresistible finish.
How to Serve Blueberry Monkey Bread
Garnishes
This pull-apart delight is stunning with a simple drizzle of vanilla glaze, but you can dress it up further with a handful of fresh blueberries on top. A dusting of powdered sugar or even a few edible flowers make it look brunch-table fancy in seconds.
Side Dishes
Blueberry Monkey Bread shines alongside a creamy fruit salad, crisp bacon, or a simple scrambled egg to balance the sweetness. For brunch gatherings, pair it with yogurt parfaits and hot coffee for the coziest meal imaginable.
Creative Ways to Present
Serve the monkey bread straight from the Bundt pan for rustic charm, or use a big cake stand to make it the centerpiece of your breakfast spread. For parties, offer small plates and forks, or let guests pull off pieces to enjoy with their fingers—it’s a guaranteed icebreaker!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Monkey Bread in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, refrigerate it to keep the fruit fresh, just be sure to warm slices gently before eating for the best texture.
Freezing
If you’d like to freeze your monkey bread, wrap it tightly in plastic wrap and then foil, and pop it into the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature, then reheat before serving for that just-baked warmth and softness.
Reheating
To revive leftover Blueberry Monkey Bread, place slices or the whole loaf in a 300°F oven until warmed through—about 10 minutes should do it. You can also use the microwave in 10–15 second bursts for individual portions, but be careful not to overheat or the glaze may get sticky.
FAQs
Can I use frozen blueberries for Blueberry Monkey Bread?
Yes, you can use either fresh or frozen blueberries—no need to thaw if they’re frozen! Just toss them in straight from the freezer, and they’ll bake up beautifully inside the monkey bread.
What if I don’t have a Bundt pan?
No problem! A well-greased tube pan or even a deep 9×9-inch baking dish will work in a pinch. Your bread might have a slightly different shape, but the flavor and pull-apart feel will still be fantastic.
How do I know when my Blueberry Monkey Bread is done baking?
Look for a golden-brown top and gently touch the center—if it springs back and isn’t gooey, it’s ready. You can also insert a skewer to check for doneness; just keep in mind that blueberries may make the loaf extra moist.
Can I make Blueberry Monkey Bread ahead of time?
Absolutely! You can assemble everything in your Bundt pan the night before, cover tightly, and refrigerate. Bake fresh in the morning and enjoy warm, gooey goodness with zero stress.
Is it possible to add other fruits or flavors?
Definitely—try mixing in raspberries for a colorful twist, or adding a bit of lemon zest to the brown sugar sauce for a pop of citrus. Monkey bread is super flexible, so feel free to get creative!
Final Thoughts
There’s nothing quite like tearing off a warm, blueberry-studded piece of this homemade Blueberry Monkey Bread with friends or family. Every bite is playful, sweet, and full of joy. Whether you serve it for brunch or as a sweet finish to your day, I can’t recommend this recipe enough—give it a try, and watch it disappear before your eyes!
Print
Blueberry Monkey Bread Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fluffy biscuit pieces coated in cinnamon sugar, juicy blueberries, and a buttery brown sugar glaze. This Blueberry Monkey Bread is a sweet and fruity treat perfect for breakfast or dessert.
Ingredients
Biscuit Dough:
- 2 (16.3-ounce) cans refrigerated biscuit dough, cut into quarters
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Blueberry Layer:
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Butter Brown Sugar Glaze:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a Bundt pan. Combine granulated sugar and cinnamon in a bag. Coat biscuit pieces and layer half in the pan with blueberries.
- Make Glaze: Whisk melted butter, brown sugar, and vanilla. Pour over layers. Bake for 40–45 minutes.
- Glaze and Serve: Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled monkey bread before serving.
Notes
- Serve warm for best taste.
- Try a mix of blueberries and raspberries for variation.
- Store leftovers airtight and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
