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Blueberry Monkey Bread

Soft pull-apart monkey bread layered with juicy blueberries, cinnamon sugar, and finished with a sweet vanilla glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated biscuit dough cut into quarters
  • 2 cups fresh blueberries
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • Bundt pan
  • Mixing bowls
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a bundt pan.
  2. Mix granulated sugar and cinnamon in a bowl.
  3. Toss biscuit dough pieces in cinnamon sugar until coated.
  4. Mix blueberries with cornstarch and lemon juice.
  5. Layer dough and blueberries in the bundt pan.
  6. Pour melted butter mixed with brown sugar and vanilla over the layers.
  7. Bake 40–45 minutes until golden and cooked through.
  8. Cool slightly, invert, glaze, and serve warm.

Notes

Best served warm for optimal pull-apart texture.