Description
This Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread. Made with refrigerated biscuit dough, fresh blueberries, and a sweet glaze, it’s perfect for a special brunch or dessert.
Ingredients
Scale
Biscuit Dough:
- 2 cans (16 oz total) refrigerated biscuit dough
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Butter Mixture:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
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. Cut the biscuit dough into quarters.
- Coat Biscuit Pieces: In a bag, combine granulated sugar and cinnamon. Toss biscuit pieces in the mixture.
- Make Butter Mixture: Mix melted butter, brown sugar, vanilla, and lemon zest.
- Layer: Layer biscuit pieces and blueberries in the pan.
- Bake: Pour butter mixture over and bake for 40–45 minutes.
- Glaze: Whisk together glaze ingredients and drizzle over warm bread.
Notes
- If using frozen blueberries, do not thaw to avoid excess moisture.
- You can add chopped nuts like pecans or walnuts for extra crunch.
- Serve warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
