If you’re looking for a show-stopping treat that’s both fun to make and irresistibly delicious, this Blueberry Monkey Bread Recipe is exactly the sweet adventure your kitchen needs. Imagine tender, cinnamon-dusted dough balls bursting with juicy blueberries, all stuck together in a warm, buttery, caramelized pull-apart bread that’s perfect for breakfast, brunch, or dessert. It’s sticky, sweet, and packed with the kind of fruity freshness that makes every bite a little celebration. Once you try this recipe, it will become a beloved staple in your recipe collection, guaranteed to bring smiles around the table.
Ingredients You’ll Need
Getting the ingredients right is half the magic here. Each simple component plays a crucial role in delivering the flavor, texture, and vibrant color that makes this bread so irresistible. From the fluffy biscuit dough to the fresh blueberries, every bite is an incredible layering of tastes and textures.
- Refrigerated biscuit dough: Provides the soft, pillowy base that bakes into golden, pull-apart bites perfect for soaking up the buttery sauce.
- Blueberries: Fresh and bursting with juice, they add natural sweetness and a pop of color that brightens every slice.
- Sugar: Adds just the right amount of sweetness and helps the cinnamon stick to each dough piece.
- Ground cinnamon: Brings warm, aromatic spice that complements the blueberries beautifully and elevates the whole dish.
- Unsalted butter: Melted to create a rich, luscious sauce that caramelizes the sugar and cinnamon on the dough pieces.
- Brown sugar: Mixed with butter for a deep, molasses-like sweetness that forms a sticky, golden coating on the finished bread.
How to Make Blueberry Monkey Bread Recipe
Step 1: Prepare your pan and dough
Preheat your oven to 350°F (175°C) and generously grease a bundt pan to ensure every sticky part of your Blueberry Monkey Bread releases beautifully. Cut each biscuit into quarters for bite-sized pieces, then toss them in a mixture of sugar and cinnamon. This coats each dough piece in a sugary spice that will caramelize into crispy, flavorful edges.
Step 2: Build the layers
In your bundt pan, alternate layers of cinnamon-sugar-coated dough pieces with fresh blueberries. This layering is key to infusing the bread with juicy bursts of blueberry flavor throughout, creating a beautiful contrast between sweet dough and fruity pockets.
Step 3: Add the buttery glaze
Whisk together melted butter and brown sugar, then drizzle this luscious mixture evenly over the layered dough and berries. This will transform into the sticky, caramelized coating that makes monkey bread so addictively good when baked.
Step 4: Bake to golden perfection
Bake your assembled Blueberry Monkey Bread Recipe in the preheated oven for 30 to 35 minutes, or until the top is a gorgeous golden brown and the bread is cooked through. The smell wafting from the oven will be utterly irresistible!
Step 5: Cool and invert
Once baked, allow the bread to cool in the pan for a few minutes. Then, invert the bundt pan onto a serving plate and watch as your Blueberry Monkey Bread gently releases, ready to be pulled apart and enjoyed warm.
How to Serve Blueberry Monkey Bread Recipe
Garnishes
Consider sprinkling a light dusting of powdered sugar over the top just before serving for an extra touch of sweetness and an elegant finish. Fresh mint leaves or a drizzle of vanilla glaze can also make your Blueberry Monkey Bread Recipe feel extra special.
Side Dishes
This monkey bread pairs beautifully with a cup of freshly brewed coffee or a glass of chilled milk. For a more decadent brunch, serve alongside scrambled eggs or creamy yogurt to balance the sweetness.
Creative Ways to Present
For festive occasions, serve the Blueberry Monkey Bread Recipe on a decorative platter surrounded by extra fresh blueberries and lemon slices. You can even portion it into individual small bundt or muffin pans for personalized servings that make guests feel uniquely pampered.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Monkey Bread covered tightly at room temperature for up to two days. This helps maintain its soft, gooey texture without drying out.
Freezing
If you’d like to save it for longer, wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to two months. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
To reheat, pop slices in the microwave for about 20 seconds or warm in the oven at 300°F for 10 minutes. This brings back that fresh-baked warmth and gooeyness you love about this Blueberry Monkey Bread Recipe.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well before layering to avoid extra moisture that might make the bread soggy.
What type of biscuit dough works best?
Any standard refrigerated biscuit dough will do, but buttery or flaky varieties will enhance the texture and flavor even more.
Is this recipe suitable for kids to help make?
Definitely! Kids will love tossing the dough in sugar and layering the blueberries, making this a fun and easy baking project for the whole family.
Can I add other fruits or mix-ins?
Yes! Feel free to experiment with raspberries, chopped apples, or even mini chocolate chips to complement or replace the blueberries.
What if I don’t have a bundt pan?
A deep pie dish or springform pan can work as substitutes, just adjust baking time slightly and be careful when inverting your bread.
Final Thoughts
This Blueberry Monkey Bread Recipe is one of those delightful kitchen adventures that rewards you with warm, gooey, fruity sweetness in every pull-apart bite. Whether you’re sharing it with family on a lazy weekend morning or bringing it to a potluck, it’s guaranteed to make smiles and requests for seconds. So grab your ingredients, roll up your sleeves, and dive into the joy of making this deliciously sticky treat!
Print
Blueberry Monkey Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Monkey Bread is a delightful, gooey pull-apart bread featuring tender biscuit dough coated in cinnamon sugar, layered with fresh blueberries, and topped with a luscious brown sugar butter glaze. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make recipe bakes into a golden, sticky-sweet treat that’s sure to please the entire family.
Ingredients
Dough and Coating
- 2 cans refrigerated biscuit dough
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Fruit
- 1 cup fresh blueberries
Butter Glaze
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking.
- Prepare the Dough Pieces: Cut each biscuit dough into quarters and place all pieces in a large bowl. Add the sugar and ground cinnamon, then toss thoroughly to coat every piece evenly.
- Layer Dough and Blueberries: In the greased bundt pan, alternate layers of the cinnamon sugar-coated dough pieces and fresh blueberries until all the dough and fruit are used up.
- Make and Pour Butter Glaze: In a separate bowl, combine the melted unsalted butter and brown sugar. Mix well, then pour this mixture uniformly over the layered dough and blueberries in the pan.
- Bake the Monkey Bread: Place the bundt pan in the preheated oven and bake for 30 to 35 minutes, or until the bread is golden brown on top and fully cooked through.
- Cool and Serve: Allow the monkey bread to cool in the pan for a few minutes, then invert it carefully onto a serving plate. Serve warm to enjoy the delicious gooey pull-apart texture.
Notes
- Use fresh blueberries for the best flavor and texture; frozen can be used but may release extra moisture.
- Ensure the bundt pan is well greased to avoid sticking and to help the bread release cleanly.
- For added flavor, consider sprinkling a little powdered sugar over the top before serving.
- Warm leftover monkey bread gently in the oven or microwave to revive its softness and gooey texture.
