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Blueberry Monkey Bread

A warm, bubbling dish of Blueberry Monkey Bread that combines the sweet, juicy flavors of blueberries with buttery biscuit pieces, perfect for family brunches or a delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups blueberries Fresh blueberries can be swapped for raspberries or strawberries.
Dough & Coating
  • 1 package refrigerated biscuit dough Homemade biscuit dough can be used as a substitute.
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
Sauce
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
  2. In a bowl, combine the sugar and cinnamon.
  3. Cut the biscuit dough into quarters and roll each piece in the sugar mixture.
Layering
  1. Place half of the coated biscuit pieces in the bundt pan, then sprinkle half the blueberries over them.
  2. Repeat this layer with the remaining biscuit pieces and blueberries.
Sauce Preparation
  1. Melt the butter, brown sugar, and vanilla extract together in a saucepan.
  2. Pour this mixture over the layered dough and blueberries.
Baking
  1. Bake for 30-35 minutes or until golden brown.
  2. Allow it to cool for a few minutes before inverting onto a serving plate.

Notes

Dust with powdered sugar or serve with whipped cream or vanilla ice cream for an indulgent touch. Let it cool completely before storing.