Blueberry Monkey Bread
Warm and gooey with bursts of sweet blueberries in every bite, this Blueberry Monkey Bread is layered with cinnamon sugar-dusted dough and juicy blueberries, baked together into a golden, sticky pull-apart bread perfect for breakfast or brunch.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Breakfast
Cuisine American
Servings 10 servings
Calories 340 kcal
- 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
Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan generously with butter or nonstick spray.
In a large bowl, mix together granulated sugar and cinnamon.
Open biscuit dough cans and cut each biscuit into quarters using a knife or kitchen scissors.
Roll each dough piece in the cinnamon sugar mixture until well coated.
Layer half of the sugared dough pieces into the bottom of the bundt pan. Sprinkle half of the blueberries evenly over the dough.
Add the remaining dough pieces, then top with the rest of the blueberries.
In a small saucepan over medium heat, melt the butter and brown sugar together. Stir in vanilla extract, lemon juice, and salt until smooth and combined.
Pour the butter mixture evenly over the dough and blueberries in the pan.
Bake for 35 to 40 minutes or until the top is golden brown and the center is cooked through.
Remove from oven and let rest for 10 minutes. Carefully invert the monkey bread onto a serving plate.
Serve warm and enjoy the gooey blueberry goodness.
Calories: 340kcalCarbohydrates: 45gProtein: 4gFat: 16gSodium: 500mgFiber: 2gSugar: 22g
Keyword monkey bread, blueberry breakfast, brunch recipe, pull apart bread