Description
This Blueberry Monkey Bread is a delightful, gooey pull-apart treat featuring sweet biscuit dough layered with fresh blueberries and a cinnamon-sugar coating. Perfect for breakfast, brunch, or a sweet snack, it combines bursting bursts of blueberry with a caramelized brown sugar glaze baked until golden in a bundt pan.
Ingredients
Scale
Dough and Filling
- 2 cans refrigerated biscuit dough
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Coat Biscuit Dough: Cut each biscuit into quarters and place them in a large bowl. Add the sugar and cinnamon, then toss well until every dough piece is evenly coated with the cinnamon sugar mixture.
- Layer Dough and Blueberries: In the greased bundt pan, alternate layers of the coated dough pieces and fresh blueberries, continuing until all dough and berries are used up.
- Make and Pour Sauce: In a separate bowl, mix together the melted butter and brown sugar until combined, then evenly pour this mixture over the layered dough and blueberries in the bundt pan.
- Bake: Place the bundt pan in the oven and bake for 30 to 35 minutes, or until the top is golden brown and the bread is fully cooked.
- Cool and Serve: Allow the monkey bread to cool for a few minutes before carefully inverting the bundt pan onto a serving plate. Serve warm to enjoy the gooey, pull-apart texture.
Notes
- Be sure to grease the bundt pan well to ensure easy removal of the monkey bread after baking.
- Use fresh blueberries for the best flavor and texture.
- You can substitute frozen blueberries if fresh are unavailable; just thaw and drain before layering.
- This monkey bread is best served warm but can be reheated gently if needed.
- For extra flavor, consider sprinkling some chopped nuts like pecans or walnuts in between the layers.
