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Monkey Bread is one of those sweet little treats that everyone loves. I picked up some canned biscuits and they were destined to become monkey bread. I had just a few dried blueberries left in a package and thought why not add them to the centers for something different. Turned out pretty good, so good I nearly ate it all myself. The biscuits puff up in the oven while the brown sugar and butter get all crunchy on the outside and the center is soft and delicious, the blueberries add a little unexpected burst of flavor. This would be perfect for lazy Sunday mornings, so good with a big cup of coffee.
Recipe: Blueberry Surprise Monkey Bread
- 3 7.5 oz cans refrigerated buttermilk biscuits
- 6 tablespoons butter, melted
- 1/2 to 3/4 cup dried blueberries
- 2/3 cup sugar
- 4 teaspoons cinnamon
- Preheat oven to 375 degrees. Spray a Bundt pan with non-stick cooking spray and set aside.
- In a small bowl combine sugar and cinnamon.
- Remove biscuits from the can and cut in half. Place several blueberries inside each half, pinch to seal and roll into a ball with the palms of your hands.
- Dip each ball into butter and then cinnamon and sugar mixture, place around Bundt pan – in layers. Repeat with remaining ingredients.
- I had a little butter and a little sugar left, which I drizzled over the top. Bake for 20 to 25 minutes or until biscuits are fully cooked. Allow to cool in the pan a few minutes.
- Place a large plate or platter upside down over the pan, turn over and remove the Bundt pan. Serve warm or at room temperature.