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Blueberry Monkey Bread

Blueberry Monkey Bread

This Blueberry Monkey Bread is a simple and indulgent treat perfect for a special breakfast, brunch, or dessert. Using canned biscuit dough as a shortcut, each piece is rolled in cinnamon sugar, layered with fresh blueberries, and baked in a rich brown sugar and butter caramel sauce. It’s a wonderfully messy, hands-on affair, perfect for pulling apart and sharing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 (16.3 oz) cans refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Equipment

  • 10- or 12-cup Bundt pan
  • Large zip-top bag or shallow bowl
  • small saucepan
  • baking sheet
  • wire rack
  • Large serving plate

Method
 

Instructions
  1. Prep Your Pan and Sugar Mixture: Preheat your oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan with butter or nonstick spray. In a large zip-top bag or a shallow bowl, mix together the granulated sugar and ground cinnamon until well combined.
  2. Cut and Coat the Biscuits: Open the cans of biscuit dough and separate the biscuits. Cut each biscuit into quarters. Working in batches, add the biscuit pieces to the cinnamon-sugar mixture and shake until they are all evenly coated.
  3. Layer the Bread: Arrange about half of the coated biscuit pieces in the bottom of the prepared Bundt pan. Sprinkle half of the blueberries over the dough. Repeat with the remaining biscuit pieces and blueberries, creating a second layer.
  4. Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it’s completely dissolved and the mixture is smooth. Remove from the heat and stir in the vanilla extract.
  5. Pour and Bake: Carefully and evenly pour the caramel sauce over the layered biscuits in the Bundt pan. Place the pan on a baking sheet to catch any potential drips. Bake for 35-45 minutes, or until the top is deep golden brown and the dough is cooked through.
  6. Cool and Invert: Let the monkey bread cool in the pan on a wire rack for about 10 minutes. Place a large serving plate over the Bundt pan and carefully flip it over. The bread should slide right out.
  7. Glaze and Serve: While the bread is cooling slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, one teaspoon at a time, until you reach your desired drizzle consistency. Drizzle the glaze over the warm bread and serve immediately.

Notes

To ensure the bread doesn't stick, grease the Bundt pan generously, getting into every crevice. Let the bread cool in the pan for about 10 minutes before inverting; this allows the caramel to set slightly but not harden to the pan. If using frozen blueberries, do not thaw them before use and toss them in a tablespoon of flour to prevent them from sinking. The bread is fully cooked when the internal temperature reaches 190°F (88°C) or a skewer inserted into the center comes out clean.