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Blueberry Monkey Bread

A delightful pull-apart pastry featuring soft dough, warm blueberries, and a sweet cinnamon-sugar coating, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups blueberries (fresh or frozen)
  • 2 cans refrigerated biscuit dough
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Open the cans of refrigerated biscuit dough and separate each biscuit. Cut them into quarters.
  3. In a medium-sized bowl, combine the sugar, cinnamon, and brown sugar. Mix well.
  4. Toss the dough pieces into the sugar mixture, coating them thoroughly, then add the blueberries.
  5. Pour melted butter into a bundt pan and layer the sugary dough pieces and blueberries, drizzling remaining butter on top.
Baking
  1. Place the bundt pan in the preheated oven and bake for about 30-35 minutes or until golden brown.
  2. Allow the Blueberry Monkey Bread to cool for 10-15 minutes before inverting onto a serving platter.

Notes

For substitutions, consider using dairy-free butter and a sugar substitute if needed. Monitor baking time as ovens can vary. Store leftovers in an airtight container for up to 3 days, or freeze individual pieces for up to a month.