Blueberry Monkey Bread

print recipe
email recipe
save recipe
add photo
add review
#46234

Buttermilk biscuit dough gets a sweet makeover in this pull-apart monkey bread packed full of blueberries.

serves/makes:

ready in:
1-2 hrs

ingredients

2/3 cup white sugar
1 tablespoon ground cinnamon
4 packages (12 ounce size) refrigerated buttermilk biscuit dough
1 1/4 cup frozen blueberries, dry pack
2/3 cup white sugar
10 tablespoons margarine
1 teaspoon vanilla extract
1 cup frozen blueberries, dry pack

directions

Preheat oven to 350 degrees F. Thoroughly grease a 10 x 4 inch tube pan.

Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan, placing the blueberries between biscuit pieces, creating a mosaic effect.

Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

In saucepan combine sugar, margarine, vanilla, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.

Bake for 65 minutes or until done. Lift or turn out onto a cake plate