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
Scale
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
