Description
Indulge in the delightful experience of Blueberry Monkey Bread, a warm and gooey treat that combines the fun of pull-apart bread with the juicy sweetness of fresh blueberries. Perfect for brunch or dessert, this recipe will surely impress your family and friends!
Ingredients
Scale
- 2 standard 16.3-ounce cans of refrigerated biscuit dough
- 2 cups fresh blueberries (or frozen, unthawed)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- a tiny pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-12 cup bundt pan with butter or non-stick baking spray, dusting it lightly with flour.
- Open the cans of refrigerated biscuit dough and cut each biscuit into four equal pieces (or 6-8 pieces for larger 'grands' biscuits). Set aside.
- In a large bowl or a gallon-sized resealable bag, combine the granulated sugar and ground cinnamon. Add the cut biscuit pieces and shake or toss until evenly coated.
- Layer about half of the coated biscuit pieces in the bottom of the prepared bundt pan, followed by half of the blueberries. Add the remaining biscuit pieces and top with the rest of the blueberries.
- In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar, vanilla extract, and a pinch of salt. Simmer for 1-2 minutes until smooth and bubbly, then pour the caramel sauce over the layered biscuit and blueberry mixture.
- Bake the Blueberry Monkey Bread for 35-45 minutes, or until golden brown and cooked through. Tent with aluminum foil if the top browns too quickly.
- Allow the monkey bread to cool in the bundt pan on a wire rack for 10-15 minutes before inverting onto a serving plate.
- Serve warm, allowing everyone to pull off their own pieces.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: For best results, ensure the bundt pan is well-greased to prevent sticking. Consider adding lemon zest to the cinnamon-sugar coating for extra brightness or mixing in chopped nuts for added crunch.