Delicious and Easy Blueberry Monkey Bread Recipe

If you’re craving a sweet, gooey treat that’s bursting with fresh berry flavor, blueberry monkey bread is about to become your new obsession. This irresistible twist on a classic favorite is soft, sticky, and packed with juicy blueberries in every bite. Curious how this mouthwatering dessert comes together? Keep reading—you won’t want to miss a single step!

Description

Warm and gooey with bursts of sweet blueberries in every bite, this Blueberry Monkey Bread is like pulling apart a slice of summer morning. Each tender piece of dough is rolled in cinnamon sugar, layered with juicy blueberries, and baked into a golden tower of sticky deliciousness. Once it’s inverted onto a serving plate, a glossy blueberry syrup drips down the edges like a decadent waterfall, making it a show-stopping centerpiece for any breakfast or brunch.

The mix of rustic comfort and berry-bright flavor transports you right to a cozy kitchen with sunlight pouring in and the scent of warm bread wafting through the air. Whether enjoyed with weekend coffee or served to a house full of guests, this classic monkey bread gets a luscious twist with the bold flavor of blueberries. Think cinnamon roll meets blueberry pie in the most delightful way.

Why You’ll Love This Recipe

This Blueberry Monkey Bread is the perfect blend of indulgence and ease. Using refrigerated biscuit dough saves time without sacrificing soft fluffy texture, while the blueberries add a pop of freshness that balances the sweetness. It’s a one-dish wonder that looks and tastes impressive yet comes together with simple ingredients you probably already have on hand.

You can customize the recipe with homemade dough or different berries and the result will still be just as crowd-pleasing. Whether you’re hosting brunch or need a make-ahead delight for weekend visitors, this pull-apart bread delivers every time. Bonus: it fills your kitchen with a heavenly aroma as it bakes.

Ingredients

• 2 cans refrigerated biscuit dough
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1½ cups fresh blueberries
• ½ cup unsalted butter
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ½ teaspoon salt

Equipment

• 10 to 12 cup bundt pan
• Large mixing bowl
• Small saucepan
• Measuring cups
• Measuring spoons
• Knife or kitchen scissors
• Rubber spatula

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and generously grease your bundt pan with butter or nonstick spray. Make sure you get all the nooks and crannies.
2. Make the cinnamon sugar: In a large mixing bowl, stir together the granulated sugar and ground cinnamon until well combined.
3. Cut the biscuit dough: Open the biscuit cans and slice each biscuit into four equal pieces. A knife or kitchen scissors makes this step easy and quick.
4. Coat the dough pieces: Drop the biscuit pieces into the cinnamon sugar and roll them around until fully coated. Kids love helping with this part.
5. Begin layering: Add half of the coated dough pieces into the bottom of the bundt pan. Then scatter half the blueberries evenly over the dough.
6. Repeat the layers: Add the remaining dough on top, followed by the rest of the blueberries. Try not to press down the layers. Let them sit naturally to keep some airiness.
7. Make the buttery sauce: In a small saucepan over medium heat, melt the butter and brown sugar together. Once smooth, stir in the vanilla extract, lemon juice, and salt. This mixture should be glossy and pourable.
8. Assemble: Immediately pour the warm buttery sauce evenly over the dough and blueberries in the bundt pan. It will seep down and coat everything as it bakes.
9. Bake: Place the pan in the oven and bake for 35 to 40 minutes until the top is deeply golden and a knife inserted near the center comes out clean.
10. Let it rest: Remove the pan from the oven and let it rest for 10 minutes. This pause helps everything settle before flipping.
11. Invert and serve: Place a large plate over the pan and carefully flip it over. Let gravity do its magic and lift the pan to reveal the glossy, bubbling monkey bread.

Nutrition per Serving

Serving and Storage Tips

Blueberry Monkey Bread is at its very best when served warm, fresh from the oven, with the syrup still bubbling between the pull-apart pieces. But it reheats beautifully, so nothing goes to waste.

You can store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat individual slices in the microwave for about 20 to 30 seconds. For a larger portion, wrap the whole thing in foil and warm it in a 300 degree oven for 10 to 15 minutes.

If you’re planning ahead, assemble the bread the night before and refrigerate. In the morning, let it sit on the counter for 30 minutes before baking. You can even freeze it. Just wrap tightly in plastic and foil. Freeze for up to a month, defrost in the fridge overnight, and reheat in the oven before serving.

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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