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Blueberry Monkey Bread Recipe

Blueberry Monkey Bread Recipe
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4.6 from 10 reviews

This Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread. Made with refrigerated biscuit dough, fresh blueberries, and a sweet glaze, it’s perfect for a special brunch or dessert.

Ingredients

Units Scale

Biscuit Dough:

  • 2 cans (16 oz total) refrigerated biscuit dough

Cinnamon Sugar Coating:

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

Butter Mixture:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Blueberry Filling:

  • 1 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F and grease a bundt pan. Cut the biscuit dough into quarters.
  2. Coat Biscuit Pieces: In a bag, combine granulated sugar and cinnamon. Toss biscuit pieces in the mixture.
  3. Make Butter Mixture: Mix melted butter, brown sugar, vanilla, and lemon zest.
  4. Layer: Layer biscuit pieces and blueberries in the pan.
  5. Bake: Pour butter mixture over and bake for 40–45 minutes.
  6. Glaze: Whisk together glaze ingredients and drizzle over warm bread.

Notes

  • If using frozen blueberries, do not thaw to avoid excess moisture.
  • You can add chopped nuts like pecans or walnuts for extra crunch.
  • Serve warm for best texture and flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/blueberry-monkey-bread-recipe-2/