Description
Enjoy a sweet and gooey Blueberry Monkey Bread made with tender biscuit dough, fresh blueberries, and a cinnamon-sugar coating, baked to golden perfection in a bundt pan. This pull-apart treat is perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Dough Mixture
- 2 cans refrigerated biscuit dough
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Fruit
- 1 cup blueberries
Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Prepare Dough Pieces: Cut the refrigerated biscuit dough into quarters and place them into a large mixing bowl. Add the sugar and ground cinnamon, then toss thoroughly to ensure each dough piece is evenly coated with the cinnamon-sugar mixture.
- Layer Dough and Blueberries: Begin layering the coated dough pieces and fresh blueberries in the greased bundt pan. Alternate between dough and blueberries until all have been evenly distributed.
- Make and Pour Topping: In a separate bowl, combine the melted unsalted butter and brown sugar. Pour this mixture evenly over the layered dough and blueberries, ensuring it covers the surface and seeps between layers.
- Bake: Place the bundt pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the monkey bread from the oven and allow it to cool for a few minutes. Carefully invert the bundt pan onto a serving plate. Serve warm to enjoy the gooey, pull-apart texture.
Notes
- Use fresh or frozen blueberries; if using frozen, thaw and drain excess moisture before layering.
- For an extra touch, drizzle with a simple glaze made from powdered sugar and milk after baking.
- Ensure the bundt pan is well greased to avoid sticking.
- This recipe works best served warm but can be reheated gently before serving.
- Substitute biscuit dough with homemade dough for a scratch version.
