Ingredients
Scale
- 2 cans (16 oz each) refrigerated biscuit dough
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 1 teaspoon vanilla powder
- Cooking spray (for greasing)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray to prevent sticking.
- Step 2: In a small bowl, mix the granulated sugar and ground cinnamon together. Set aside.
- Step 3: Open the biscuit dough cans and cut each biscuit into quarters. Toss the biscuit pieces in the cinnamon-sugar mixture until well coated.
- Step 4: Layer half of the coated biscuit pieces in the bundt pan, then sprinkle half of the blueberries over them. Repeat with the remaining biscuit pieces and blueberries.
- Step 5: In another bowl, whisk together the melted butter, brown sugar, and vanilla powder. Pour this mixture evenly over the layered biscuits and blueberries in the bundt pan.
- Step 6: Bake in the preheated oven for about 30-35 minutes or until golden brown. Let it cool for a few minutes before inverting onto a serving plate. Enjoy your Blueberry Monkey Bread!
Notes
- For optimal freshness, store any leftover Blueberry Monkey Bread in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To reheat, simply warm individual portions in the microwave for about 20-30 seconds, or pop the whole thing back in a low oven until heated through. Serve your Blueberry Monkey Bread with a drizzle of creamy vanilla glaze or a scoop of whipped cream on top for an extra special brunch treat. For a delightful twist, consider adding lemon zest to the cinnamon-sugar mixture—this brightens the flavors and complements the blueberries beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American