Description
Blueberry Monkey Bread is a delightful and gooey treat combining soft cinnamon-sugar coated biscuit dough layered with fresh blueberries and topped with a rich buttery glaze. Perfect for breakfast, brunch, or dessert, this pull-apart bread bakes to a golden brown and offers bursts of juicy fruit and sweet cinnamon flavor in every bite.
Ingredients
Scale
Biscuit Dough
- 2 cans (16 oz each) refrigerated biscuit dough (8 biscuits per can)
- 1 cup fresh blueberries (or frozen, thawed)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening glaze)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or 9-inch round cake pan with cooking spray or butter to prevent sticking.
- Prepare the biscuit dough: Open the refrigerated biscuit dough cans and cut each biscuit into quarters, setting the pieces aside for coating.
- Coat the dough in cinnamon sugar: In a large bowl, mix the granulated sugar and ground cinnamon together. Toss the biscuit dough pieces in this cinnamon-sugar mixture until they are fully coated and evenly covered.
- Layer the dough and blueberries: Begin layering the coated biscuit pieces and fresh blueberries alternately in the prepared pan. This layering helps distribute the fruit evenly without making the bread soggy. Add as many blueberries as you like but avoid overloading.
- Prepare the glaze: In a small saucepan over medium heat, melt the unsalted butter. Stir in brown sugar, heavy cream, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, stirring occasionally until the mixture thickens slightly and becomes smooth. For a thicker glaze, whisk in cornstarch dissolved in a small amount of water during the simmering process.
- Pour the glaze over the dough: Once the glaze is ready, evenly pour it over the layered dough and blueberries in the pan, ensuring all pieces are well-coated.
- Bake the monkey bread: Place the pan in the preheated oven and bake for 30-35 minutes, or until the biscuit dough is fully cooked and the top is golden brown. Use a toothpick inserted into the center to check doneness; it should come out clean.
- Cool and serve: Allow the monkey bread to cool for about 10 minutes after baking. Then invert the pan onto a serving platter and let it rest a few more minutes for the glaze to set.
- Enjoy: Serve the Blueberry Monkey Bread warm as a sweet breakfast, brunch dish, or dessert and enjoy its ooey-gooey deliciousness!
Notes
- Use fresh or thawed frozen blueberries for best results.
- Do not overload the layers with blueberries to avoid soggy bread.
- The optional cornstarch in the glaze helps thicken it for a more luxurious coating.
- Allow the bread to cool slightly before inverting to prevent breaking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate.
