A delicious and easy-to-make Blueberry Monkey Bread recipe that combines fluffy biscuits with fresh blueberries and a sweet glaze.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cans (16 oz each) refrigerated buttermilk biscuits
1½ cups fresh blueberries
¾ cup granulated sugar
2 teaspoons ground cinnamon
½ cup unsalted butter, melted
½ cup packed brown sugar
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
2 tablespoons fresh blueberries, mashed
Instructions
Preheat oven to 350°F. Grease a 10-inch Bundt pan generously.
Cut each biscuit into 4 pieces.
Mix granulated sugar and cinnamon in a large bowl. Toss the biscuit pieces in the cinnamon sugar until evenly coated.
Place half of the biscuit pieces into the Bundt pan. Sprinkle with half of the blueberries.
Stir melted butter, brown sugar, and vanilla together. Pour half over the first layer.
Add the remaining biscuit pieces and blueberries. Pour the remaining butter mixture evenly over the top.
Bake for 40–45 minutes, until golden brown and cooked through in the center. Let cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
Whisk powdered sugar, milk, vanilla, and mashed blueberries until smooth.
Drizzle the blueberry glaze over the warm monkey bread and serve.
Notes
Ensure the biscuits are cut evenly for uniform cooking.
Let the monkey bread cool slightly before inverting to prevent it from breaking apart.
Feel free to add more blueberries for extra flavor.