Description
This Mouthwatering Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread, combining sweet cinnamon-coated biscuit dough with luscious blueberry pie filling and fresh blueberries. Finished with a smooth vanilla glaze, this treat is perfect for breakfast, brunch, or dessert, offering a warm, gooey, and fruity experience in every bite.
Ingredients
Scale
Biscuit Dough Layer
- 2 cans (16.3 oz each) refrigerated biscuit dough (e.g., Pillsbury Grands)
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Blueberry Filling
- 1½ cups blueberry pie filling
- ¾ cup fresh blueberries
Vanilla Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or nonstick spray to ensure the monkey bread releases easily after baking.
- Cut and Coat the Dough: Cut each biscuit into 4 pieces. In a large bowl or a sealable plastic bag, mix together granulated sugar and ground cinnamon. Toss the biscuit pieces in the cinnamon sugar mixture until well coated.
- Layer the Ingredients: Place a layer of the coated biscuit dough pieces into the prepared bundt pan. Spoon some blueberry pie filling and scatter fresh blueberries over the layer. Continue layering biscuit dough, pie filling, and fresh blueberries, finishing with a top layer of filling and berries to ensure every bite is fruity and sweet.
- Bake: Bake in the preheated oven for 45–50 minutes until the monkey bread is golden brown and fully cooked. If the top browns too quickly, loosely cover the pan with foil for the last 10 minutes of baking.
- Cool and Invert: Allow the monkey bread to cool in the pan for 10–15 minutes. Carefully invert the pan onto a serving plate or cake stand to release the bread while still warm.
- Glaze and Serve: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm monkey bread and serve immediately to enjoy the gooey, sweet flavors at their best.
Notes
- For extra flavor, you can add a tablespoon of lemon zest to the glaze.
- If fresh blueberries are out of season, frozen blueberries can be used; just thaw and drain them before layering.
- Use a nonstick bundt pan or generously grease the pan to prevent sticking.
- This bread is best enjoyed warm but can be reheated gently in the oven for a few minutes.
