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Blueberry Monkey Bread Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Monkey Bread is a delightful pull-apart treat made with cinnamon-sugar coated biscuit dough layered with fresh blueberries and topped with a rich, buttery brown sugar glaze. Baked to golden perfection, it’s perfect for breakfast, brunch, or dessert, offering sweet bursts of blueberry in every bite and a gooey, caramelized glaze that melts in your mouth.

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or 9-inch round cake pan thoroughly with cooking spray or butter to prevent sticking.
  2. Prepare the biscuit dough: Open the refrigerated biscuit dough cans and cut each biscuit into quarters. Set the quartered biscuit pieces aside for coating.
  3. Coat the dough in cinnamon sugar: In a large bowl, mix together the granulated sugar and ground cinnamon. Toss the biscuit quarters in this cinnamon sugar mixture until fully and evenly coated on all sides.
  4. Layer the dough and blueberries: Begin layering the cinnamon-sugar-coated biscuit pieces and fresh blueberries in the prepared pan, alternating between dough and blueberries. Distribute the blueberries evenly across the layers without overstuffing to keep the bread from becoming soggy.
  5. Prepare the glaze: In a small saucepan over medium heat, melt the unsalted butter. Stir in brown sugar, heavy cream, and vanilla extract. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally until the glaze thickens slightly and is smooth. If a thicker glaze is desired, whisk in cornstarch dissolved in a small amount of water during cooking.
  6. Pour the glaze over the dough: Evenly pour the hot glaze over the layered biscuit dough and blueberries in the pan, ensuring all pieces are coated to create a gooey finish.
  7. Bake the monkey bread: Place the pan in the preheated oven and bake for 30-35 minutes until the dough is thoroughly cooked and the top is golden brown. A toothpick inserted in the center should come out clean when done.
  8. Cool and serve: Remove from the oven and allow the monkey bread to cool in the pan for about 10 minutes. Then, carefully invert the bread onto a serving platter and let it rest a few more minutes to allow the glaze to settle.
  9. Enjoy: Serve warm as a delicious breakfast treat, brunch item, or dessert. Pull it apart and enjoy the sweet, sticky, blueberry-filled bread!

Notes

  • For best results, use fresh blueberries. If using frozen, ensure they are fully thawed and drained to prevent excess moisture.
  • You can substitute heavy cream with whole milk for a lighter glaze, but thickness and richness may vary.
  • If desired, add a sprinkle of chopped nuts between layers for added texture.
  • Ensure the pan is well greased to avoid sticking and ease removal.
  • Make sure to check the bread near the end of baking time to avoid over-browning.

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Find it online: https://quickmealideasnow.com/blueberry-monkey-bread-recipe/