Blueberry Monkey Bread Recipe
If you have a sweet tooth and love a fun, shareable treat, this Blueberry Monkey Bread Recipe is about to become your new favorite! Imagine bite-sized cinnamon-sugared dough pockets bursting with juicy blueberries, all drenched in a luscious, buttery glaze that caramelizes perfectly in the oven. This is the kind of dish that fills your kitchen with an irresistible aroma and brings everyone around the table for some serious, finger-licking goodness. Whether it’s a weekend brunch or a cozy dessert, this Blueberry Monkey Bread Recipe turns simple ingredients into a magical, pull-apart delight you’ll want to make again and again.
Ingredients You’ll Need
This recipe is wonderfully simple but packs incredible flavor thanks to a handful of everyday ingredients. Each component plays a crucial role — from the soft biscuit dough creating a fluffy texture, to the cinnamon sugar adding that perfect sweet spice, and of course, the juicy blueberries that bring freshness and a pop of color.
- Refrigerated biscuit dough (2 cans, 16 oz each): Provides the tender, pull-apart base that’s easy to work with and bakes up soft and golden.
- Fresh blueberries (1 cup): Adds natural sweetness and bursts of juicy flavor; frozen and thawed works great too.
- Granulated sugar (1/2 cup): Mixed with cinnamon to coat the dough for a perfectly sweet crust.
- Ground cinnamon (1 tablespoon): Brings warmth and depth to the sugar coating that you will love.
- Unsalted butter (1/2 cup, melted): Creates a rich, silky glaze that soaks the bread beautifully.
- Brown sugar, packed (1/2 cup): Gives a caramelized sweetness and adds moisture to the glaze.
- Heavy cream (1/4 cup): Helps the glaze stay luscious and creamy as it bakes.
- Vanilla extract (1 teaspoon): Elevates the flavor with a hint of aromatic sweetness.
- Cornstarch (1 tablespoon, optional): Use if you want a thicker glaze that clings perfectly to the bread.
How to Make Blueberry Monkey Bread Recipe
Step 1: Preheat and Prepare Your Pan
First things first, preheat your oven to 350°F (175°C). Grease a bundt pan or a 9-inch round cake pan with cooking spray or butter to ensure your monkey bread releases easily once baked. This simple step sets the stage for the perfect golden crust.
Step 2: Cut the Biscuit Dough
Open your cans of biscuit dough and cut each biscuit into quarters. These bite-sized pieces will become those delightful little pockets of dough that make monkey bread so fun to eat. Set them aside while you prep the sugar coating.
Step 3: Coat the Dough in Cinnamon Sugar
Combine granulated sugar and ground cinnamon in a large mixing bowl. Toss the dough pieces in this aromatic mixture until they’re fully coated and looking beautifully speckled with cinnamon. This step is where the sweet and spicy magic starts happening!
Step 4: Layer the Dough and Blueberries
Now it’s time to assemble. In your prepared pan, alternate layers of the cinnamon-sugar-coated dough and fresh blueberries. You want an even distribution of fruit without overloading any section to avoid sogginess. This layering creates bite after tasty bite filled with juicy blueberry surprises.
Step 5: Make the Butter Brown Sugar Glaze
In a small saucepan, melt the butter over medium heat. Stir in brown sugar, heavy cream, and vanilla extract. Let the mixture come to a gentle simmer, cooking for 2 to 3 minutes until it thickens slightly and becomes silky smooth. If you like a thicker glaze, whisk in cornstarch dissolved in a bit of water during this step.
Step 6: Pour the Glaze Over the Dough
Carefully pour this luscious glaze over your layered dough and blueberries, making sure it coats everything evenly. This glaze will soak into the biscuit dough while baking, turning each piece buttery, sweet, and irresistibly gooey on the inside.
Step 7: Bake Until Golden and Delicious
Place your pan in the oven and bake for 30 to 35 minutes. You’re looking for a golden brown top and fully cooked dough beneath. The smell alone will tell you it’s time. A toothpick inserted in the center should come out clean to confirm perfection.
Step 8: Cool and Invert
Allow your monkey bread to cool in the pan for about 10 minutes. Then gently invert it onto a serving platter. Let it rest a few minutes so the glaze can settle before you dive in. This extra patience is well worth it for the perfect presentation and texture.
Step 9: Enjoy Your Blueberry Monkey Bread Recipe!
Grab a piece while it’s warm and feel the chewy, sugary, fruity bliss melt in your mouth. Whether for breakfast, brunch, or even dessert, this Blueberry Monkey Bread Recipe delivers smiles and seconds all around.
How to Serve Blueberry Monkey Bread Recipe
Garnishes
Sprinkle powdered sugar on top for a delicate dusting that adds a touch of elegance and extra sweetness. Fresh mint leaves or a few extra blueberries scattered around the platter brighten the presentation and add a fresh hint.
Side Dishes
This monkey bread pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. At brunch, consider serving alongside crispy bacon or creamy scrambled eggs to balance out the sweet with savory.
Creative Ways to Present
Try serving your Blueberry Monkey Bread Recipe in individual ramekins for personal servings. You can also drizzle a bit of cream cheese glaze or lemon glaze on top for a tangy twist that complements the blueberries beautifully. Make it into a picnic centerpiece by baking in a cast-iron skillet for a rustic vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Monkey Bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigeration is fine but may slightly alter the texture.
Freezing
You can freeze baked Blueberry Monkey Bread by wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover monkey bread gently in the oven at 300°F for about 10 minutes or microwave individual portions for 20-30 seconds to revive that gooey, buttery goodness.
FAQs
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just fine; just make sure they are thawed and drained well to avoid sogginess in the dough layers.
Is there a substitute for biscuit dough?
You could use homemade biscuit dough or even dinner roll dough, but refrigerated biscuit dough is easiest and guarantees the soft, pull-apart texture we love in this Blueberry Monkey Bread Recipe.
Can I make this gluten-free?
Yes, with gluten-free biscuit dough or a similar gluten-free bread dough, you can make a delicious gluten-free version, though baking times may vary slightly.
What if I don’t have a bundt pan?
A 9-inch round cake pan works great as a substitute. Just grease it well and keep an eye on the baking time, as it might bake a bit differently.
Can I add other fruits or flavors?
Definitely! Chopped apples, raspberries, or even chocolate chips can be added for different variations, but blueberries really make this Blueberry Monkey Bread Recipe uniquely fresh and vibrant.
Final Thoughts
You’re in for a treat with this Blueberry Monkey Bread Recipe — it’s the kind of dish that makes every bite feel like a celebration. With simple ingredients coming together in an unforgettable way, it’s perfect for sharing or savoring alone. I can’t wait for you to try it and experience that incredible combination of gooey sweetness and fresh blueberry bursts that will keep you coming back for more.
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Blueberry Monkey Bread Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Delight in this irresistible Blueberry Monkey Bread, a pull-apart sweet bread made from flaky biscuit dough layered with fresh blueberries and coated in a cinnamon sugar mixture. Finished with a luscious brown sugar vanilla glaze, this treat is perfect for breakfast, brunch, or dessert and features a gooey, golden-baked texture that’s sure to please a crowd.
Ingredients
Monkey Bread
- 2 cans (16 oz each) refrigerated biscuit dough (8 biscuits per can)
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening glaze)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9-inch round cake pan with cooking spray or butter to ensure the monkey bread does not stick.
- Prepare the biscuit dough: Open both cans of biscuit dough and cut each biscuit into quarters. Set these bite-sized pieces aside for coating.
- Coat the dough in cinnamon sugar: In a large bowl, mix the granulated sugar and ground cinnamon together. Toss the biscuit dough pieces in this cinnamon-sugar mixture until each piece is fully coated for a sweet and spiced flavor.
- Layer the dough and blueberries: Begin arranging the coated biscuit dough pieces and fresh blueberries in the prepared pan, alternating layers for an even distribution. Avoid adding too many blueberries in one layer to prevent sogginess.
- Prepare the glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Bring the mixture to a simmer, cooking and stirring for 2-3 minutes until it thickens slightly to a smooth consistency. Optionally, whisk in cornstarch dissolved in a little water during simmering if a thicker glaze is preferred.
- Pour the glaze over the dough: Evenly pour the warm glaze over the layered dough and blueberries in the pan, ensuring everything is well coated for a rich and sticky finish.
- Bake the monkey bread: Place the pan in the preheated oven and bake for 30-35 minutes until the dough is fully cooked and golden brown on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and serve: Let the monkey bread cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving platter and allow it to rest for a few more minutes, letting the glaze settle and the bread firm up for easy pulling.
- Enjoy: Serve the Blueberry Monkey Bread warm as a delectable breakfast treat, delightful brunch dish, or sweet dessert. Enjoy the irresistible pull-apart texture and gooey goodness!
Notes
- Use fresh or thawed frozen blueberries for best results.
- For a thicker glaze, dissolving cornstarch in water and whisking it into the glaze while simmering is recommended.
- Do not overload blueberries in the layers to avoid soggy monkey bread.
- Allow the bread to cool slightly before inverting to prevent it from breaking apart.
- Biscuit dough can be substituted with homemade dough for a more artisanal touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
