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Blueberry Monkey Bread Recipe

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4 from 23 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Blueberry Monkey Bread is a deliciously sweet and sticky pull-apart bread perfect for breakfast or dessert. Made with tender biscuit dough coated in cinnamon sugar, fresh blueberries, and a luscious orange butter glaze, it bakes into a golden-brown loaf bursting with fruity flavor and a hint of citrus. Easy to prepare and baked in just 30-35 minutes, it’s an impressive yet simple treat to share with family and friends.

Ingredients

Dry Ingredients

  • 6 tablespoons granulated sugar
  • 6 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Main Ingredients

  • 2 (7.5-ounce) packages refrigerated biscuits (20 biscuits total, approximately 340g)
  • 1 cup fresh or frozen blueberries (4.4oz / 125g)

Wet Ingredients

  • ¼ cup unsalted butter, melted (2oz / 60g)
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a bread pan with cooking spray, line it with parchment paper, and spray the parchment lightly with cooking spray to ensure easy removal after baking.
  2. Cut biscuits: Using a dough cutter or a sharp knife, cut each refrigerated biscuit into 4 equal pieces, creating smaller biscuit chunks for the monkey bread.
  3. Mix cinnamon sugar: In a large mixing bowl, combine the granulated sugar, brown sugar, and ground cinnamon thoroughly to make the cinnamon sugar coating.
  4. Add sugar to pan: Sprinkle 1 tablespoon of the cinnamon sugar mixture evenly into the bottom of the prepared bread pan.
  5. Coat biscuit pieces: Add the biscuit pieces to the remaining cinnamon sugar mixture and stir well to ensure all pieces are coated evenly with the cinnamon sugar.
  6. Incorporate blueberries: Gently fold the fresh or frozen blueberries into the coated biscuit pieces, distributing the berries throughout without breaking them too much.
  7. Transfer to pan: Place the blueberry and biscuit mixture into the prepared bread pan, spreading it out evenly.
  8. Prepare orange butter glaze: In a small bowl, whisk together the melted butter, fresh orange juice, and vanilla extract until well combined.
  9. Pour glaze over biscuit mixture: Drizzle the orange butter mixture evenly over the biscuit pieces in the bread pan.
  10. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and no longer appears wet or doughy.
  11. Cool and unmold: Let the bread cool in the pan for 5 minutes. Run a knife around the edges to loosen it, then carefully invert the bread onto a serving tray. Allow it to stand upside down for 2 minutes so the glaze can drip and coat the loaf.
  12. Final cooling and serving: Turn the loaf upright and allow it to cool for an additional 5-7 minutes before slicing. Serve warm as a pull-apart bread to enjoy the gooey, fruity goodness.

Notes

  • Use fresh or frozen blueberries according to availability; if frozen, do not thaw before mixing to avoid excess moisture.
  • Lining the pan with parchment and spraying helps the sticky bread release easily after baking.
  • The orange butter glaze adds a bright citrus flavor that complements the cinnamon and blueberries beautifully.
  • Serve warm for the best texture and flavor; leftovers can be reheated gently in the microwave.
  • You can substitute biscuits with homemade dough if preferred, but baking times may vary.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/blueberry-monkey-bread-recipe/