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Blueberry Monkey Bread: A Sweet and Sticky Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread, combining fluffy biscuit dough with juicy blueberries and a sweet, sticky glaze. Perfect for brunch or dessert, this easy-to-make treat features layers of cinnamon-sugar coated dough pieces and bursts of fresh or frozen blueberries, all baked to golden perfection and topped with a smooth vanilla glaze.

Ingredients

For the Bread:

  • 2 cans (16.3 ounces each) refrigerated biscuit dough
  • 1 cup fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed

For the Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with nonstick spray or butter to prevent sticking.
  2. Cut and Coat Biscuit Dough: Cut each biscuit into quarters to create small, bite-sized pieces. In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add the biscuit pieces in batches and shake the bag well to thoroughly coat each piece with the cinnamon sugar mixture.
  3. Layer Dough and Blueberries: Place half of the coated biscuit pieces evenly into the prepared Bundt pan. Sprinkle half of the blueberries over the dough layer. Repeat by layering the remaining coated biscuit pieces and blueberries on top.
  4. Add Butter and Brown Sugar Mixture: In a small bowl, stir together the melted unsalted butter and packed brown sugar until combined. Pour this mixture evenly over the layered biscuit dough and blueberries in the pan to create the sticky, sweet glaze as it bakes.
  5. Bake the Monkey Bread: Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes. The bread should turn golden brown and be cooked through. To check doneness, a toothpick inserted into the center should come out clean or with just a few moist crumbs.
  6. Cool and Invert: Allow the monkey bread to cool in the pan for 10 minutes after baking. Then carefully invert the pan onto a serving plate to release the sticky bread, showcasing the beautiful layers and blueberries.
  7. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed for desired consistency), and vanilla extract until the glaze is smooth and pourable.
  8. Drizzle and Serve: Drizzle the glaze generously over the warm monkey bread before serving to add an extra layer of sweetness and shine.

Notes

  • If using frozen blueberries, add them directly from the freezer without thawing to prevent excess moisture from making the bread soggy.
  • Serve the monkey bread warm for the best gooey texture and flavor.
  • Leftovers can be reheated gently in the microwave to restore softness and warmth.
  • You can substitute the glaze with a lemon glaze variation for a citrus twist.
  • For a homemade touch, you may make your own biscuit dough instead of using refrigerated dough.

Find it online: https://slsrecipes.com/blueberry-monkey-bread-a-sweet-and-sticky-delight-recipe/