Description
This blueberry monkey bread is a sweet twist on the classic pull-apart bread, filled with fresh blueberries and coated in cinnamon sugar.
Ingredients
Scale
- 2 cans of refrigerated biscuit dough
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup melted butter
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the sugar and cinnamon.
- Open the cans of biscuit dough and cut each biscuit into quarters.
- Roll the biscuit pieces in the sugar-cinnamon mixture.
- Grease a bundt pan and layer half of the coated biscuit pieces in it. Sprinkle half of the blueberries over the top.
- Add the remaining biscuit pieces and top with the rest of the blueberries.
- Pour the melted butter over the top.
- Bake for 30-35 minutes until golden brown.
- Allow to cool in the pan for 10 minutes, then invert onto a plate.
- Mix powdered sugar with milk to create a glaze and drizzle it over the warm monkey bread before serving.
Notes
Ensure to grease the bundt pan to help the monkey bread come out easily after baking. You can add lemon zest to the glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg