Description
This Blueberry Monkey Bread is a delightful pull-apart breakfast treat made with refrigerated biscuit dough coated in cinnamon sugar, layered with fresh blueberries, and baked to golden perfection. A buttery brown sugar topping adds rich flavor, and an optional sweet vanilla glaze takes it to the next level. Perfect for brunch or dessert, this easy-to-make bread bursts with fruity goodness and gooey sweetness in every bite.
Ingredients
Scale
Main Ingredients
- 2 cans (16 oz total) refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or nonstick spray to ensure easy removal after baking.
- Coat the Biscuit Dough: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add the quartered biscuit dough pieces, seal the bag, and shake well until every piece is coated evenly with the cinnamon sugar mixture.
- Layer the Dough and Blueberries: Place half of the coated biscuit dough pieces into the prepared Bundt pan in an even layer. Sprinkle half of the fresh or frozen blueberries on top. Repeat this layering with the remaining dough and blueberries.
- Add the Butter and Brown Sugar Mixture: In a small bowl, combine the melted unsalted butter and packed brown sugar. Pour this mixture evenly over the layered biscuit dough and blueberries in the pan.
- Bake the Monkey Bread: Place the Bundt pan in the preheated oven and bake for 35 to 40 minutes, or until the monkey bread is golden brown and cooked through. A toothpick inserted should come out clean.
- Cool and Invert: Remove the pan from the oven and let it cool for about 10 minutes to set. Then carefully invert the Bundt pan onto a serving plate so the monkey bread releases easily.
- Prepare the Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm monkey bread for added sweetness and flavor just before serving.
Notes
- Serve the monkey bread warm to enjoy the best gooey texture and melty flavors.
- For extra flavor, add lemon zest to the glaze or toss in a handful of white chocolate chips along with the blueberries.
- You can substitute frozen blueberries for fresh—just use them directly without thawing to avoid excess moisture.
- Use a nonstick spray or generously butter the Bundt pan to ensure the bread releases easily.
