Description
This Blueberry Monkey Bread recipe is a delicious pull-apart bread made with sweetened biscuit dough layered with fresh or frozen blueberries, and topped with a buttery brown sugar glaze. Perfect for breakfast or dessert, this easy-to-make treat bakes in a Bundt pan and is finished with a light powdered sugar glaze for a hint of sweetness and elegance.
Ingredients
Scale
Bread:
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Glaze & Topping:
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Prepare the Pan and Biscuits: Preheat your oven to 350°F and generously grease a 10-cup Bundt pan to prevent sticking. Cut each biscuit into quarters to create bite-sized pieces for the monkey bread.
- Coat the Biscuits: In a large zip-top bag, combine the granulated sugar and cinnamon thoroughly. Add the biscuit pieces to the bag and shake well to ensure each piece is evenly coated with the sugary cinnamon mixture, enhancing the flavor.
- Layer the Biscuit Pieces and Blueberries: Place half of the coated biscuit pieces evenly into the bottom of the prepared Bundt pan. Sprinkle half of the fresh or frozen blueberries over these pieces. Repeat with the remaining biscuit pieces followed by the remaining blueberries, creating layered texture and flavor.
- Prepare the Brown Sugar Butter Mixture: In a small bowl, mix together the melted unsalted butter, brown sugar, and vanilla extract until combined. This mixture will create a rich, caramel-like coating for the bread.
- Pour and Bake: Evenly pour the butter and brown sugar mixture over the layered biscuits and blueberries in the Bundt pan. Bake the monkey bread in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the center is fully cooked through.
- Cool and Invert: Allow the monkey bread to cool in the pan for 10 minutes to set. Then, carefully invert the Bundt pan onto a serving plate so the bread releases cleanly and maintains the beautiful shape.
- Make the Glaze: Whisk together the powdered sugar with 1 to 2 tablespoons of milk until smooth and pourable. Drizzle this glaze over the warm monkey bread to add a sweet finishing touch before serving.
Notes
- If using frozen blueberries, do not thaw them before adding to the pan to preserve the texture and prevent excess moisture.
- Add a teaspoon of lemon zest to the glaze for a fresh and citrusy flavor twist.
- This monkey bread is best enjoyed the same day it is made, but leftovers can be gently reheated in the oven to restore softness.
