Blueberry Monkey Bread
A warm, gooey dessert made with biscuit dough and blueberries, perfect for brunch or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups blueberries
- 2 cans of refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
- Mix together the granulated sugar and cinnamon in a bowl.
- Cut each biscuit into quarters and toss them into the sugar-cinnamon mixture until coated.
- Layer half of the dough pieces into the greased bundt pan and sprinkle half of the blueberries over the top.
- Repeat the process with the remaining dough pieces and blueberries.
- Combine the brown sugar, melted butter, and vanilla extract, then pour over the layered dough and blueberries.
- Pop the bundt pan into the oven and bake for 30-35 minutes.
- Allow the monkey bread to cool in the pan for about 10 minutes before inverting onto a platter.
- Serve warm and enjoy!
Notes
For a decadent dessert, serve with whipped cream or vanilla ice cream. Leftovers can be stored at room temperature for up to 2 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/blueberry-monkey-bread/