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
Scale
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
