If you have a soft spot for pull-apart breads that combine comforting textures with fruity bursts, then this Blueberry Monkey Bread Recipe is about to become your new go-to dessert. Imagine tender, cinnamon-coated biscuit dough pockets bursting with juicy blueberries, all baked into a golden, gooey masterpiece that’s as delightful to look at as it is to eat. This dish is not only irresistibly delicious but perfect for sharing, celebrations, or simply treating yourself on a lazy weekend morning. The way the blueberries soften yet retain their shape while mingling with cinnamon-sugar magic makes every bite a little celebration of flavor.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering a simple yet perfectly balanced set of ingredients is key to mastering this Blueberry Monkey Bread Recipe. Each item plays a crucial role, from the buttery richness that helps everything come together to the sweet and tangy blueberries that elevate the dish beyond ordinary monkey bread.
- Refrigerated biscuit dough: Using canned biscuit dough keeps this recipe quick and guarantees soft, pillowy pieces that pull apart with ease.
- Fresh or frozen blueberries: They add natural sweetness and a beautiful pop of color, making the bread feel fresh and fruity.
- Granulated sugar: Combines with cinnamon to create that classic, irresistible sweet coating on each piece of dough.
- Ground cinnamon: This warm spice adds depth and the comforting aroma that makes monkey bread so addictive.
- Unsalted butter: Melted butter melts into the layers, ensuring every bite is rich and moist.
- Brown sugar: Adds a molasses undertone that caramelizes beautifully during baking.
- Vanilla extract: Just a touch lifts the entire flavor profile with sweet, fragrant notes.
- Powdered sugar: Used for the glaze, it gives a delicate sweetness and a glossy finish.
- Milk: Helps thin out the glaze to the perfect drizzle consistency.
How to Make Blueberry Monkey Bread Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a bundt pan. This step ensures your monkey bread bakes evenly and releases easily after baking, giving you that perfect, intact pull-apart shape.
Step 2: Coat the Biscuit Dough Pieces
Place the granulated sugar and cinnamon into a large zip-top bag, then add the biscuit dough quarters inside. Shake the bag gently so every piece is fully coated in the sweet cinnamon mixture. This coating caramelizes beautifully during baking, creating that signature monkey bread texture and flavor.
Step 3: Incorporate Blueberries
Now, carefully fold fresh or frozen blueberries into the coated biscuit dough pieces. Be gentle during mixing so the berries don’t burst prematurely but still nestle evenly among the dough for delightful fruity pockets throughout the bread.
Step 4: Prepare the Butter and Brown Sugar Mixture
In a small bowl, whisk together the melted unsalted butter, brown sugar, and vanilla extract. This magical mixture will cascade over the dough layers, caramelizing as it bakes to create those luscious, sticky pockets that monkey bread lovers crave.
Step 5: Assemble in Layers
Layer half of the coated dough and blueberries into your prepared bundt pan, then drizzle half of the butter-brown sugar mixture over it. Repeat with the remaining dough and butter mixture, ensuring every nook and cranny gets a touch of sweetness and moisture.
Step 6: Bake to Golden Perfection
Bake your creation for 40 to 45 minutes, or until the top is a gorgeous golden brown and the bread is cooked through. The aroma filling your kitchen will be a happy mixture of cinnamon, butter, and warm blueberries, practically irresistible.
Step 7: Cool and Glaze
After baking, let the bread cool in the pan for about 10 to 15 minutes, then carefully invert it onto a serving plate. Whisk powdered sugar with milk to create a smooth glaze, and drizzle generously over the warm monkey bread for an inviting, sweet finish.
How to Serve Blueberry Monkey Bread Recipe
Garnishes
For an added touch, try sprinkling some extra powdered sugar or a few fresh blueberries on top to play up the vibrant fruitiness. A little lemon zest on the glaze can also bring a refreshing zing that brightens the whole dessert.
Side Dishes
This Blueberry Monkey Bread Recipe pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For breakfast or brunch, serve alongside some yogurt or fresh fruit for a balanced and colorful spread that will wow guests.
Creative Ways to Present
Make it the centerpiece of a brunch table by serving it warm in the bundt pan, inviting everyone to pull apart pieces as they please. You can also slice it like a cake to plate individual servings, perhaps drizzled with additional glaze or fresh berry compote.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Monkey Bread in an airtight container at room temperature for up to two days. The bread remains soft and delicious, although the glaze might absorb slightly into the dough over time.
Freezing
To freeze, wrap cooled monkey bread tightly in plastic wrap, then aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a microwave for about 20 seconds or warm the whole bread in the oven at 300°F (150°C) for 10 to 15 minutes to revive its fresh-baked texture and gooey goodness.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! You can use frozen blueberries directly without thawing to prevent excess moisture from making the dough soggy. Just fold them gently to keep their shape intact during baking.
What type of biscuit dough works best?
Any refrigerated biscuit dough from the grocery store works perfectly—look for classics like buttermilk biscuits for a tender and flavorful base that bakes up soft and fluffy.
Can I make this recipe gluten-free?
You can experiment with gluten-free biscuit dough alternatives, but keep in mind that baking times and textures may vary. Using a gluten-free biscuit dough that you enjoy is the best approach.
How can I make the glaze more flavorful?
Try adding a teaspoon of lemon zest or a splash of almond extract to the powdered sugar glaze before drizzling. These small additions brighten and enhance the overall flavor beautifully.
Is this recipe suitable for breakfast?
Definitely! Its sweet, fruity, and cinnamon qualities make it an indulgent breakfast treat or brunch highlight, especially when paired with coffee or tea.
Final Thoughts
Trust me, once you try this Blueberry Monkey Bread Recipe, it will quickly find its way into your recipe box and your heart. The wonderful combination of tender, cinnamon-sugar dough and juicy blueberries creates a dessert that feels both nostalgic and special. Whether you are sharing it with family or surprising friends, this recipe guarantees smiles and second helpings. So go ahead, bake it, savor it, and enjoy every gooey, fruity bite!
Print
Blueberry Monkey Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread, featuring sweet, cinnamon-coated biscuit dough pieces studded with fresh or frozen blueberries. Layered with a rich brown sugar and butter mixture, baked until golden, and topped with a smooth powdered sugar glaze, this dessert is perfect for breakfast or a sweet treat with coffee.
Ingredients
Dough and Coating
- 2 cans (16.3 oz each) refrigerated biscuit dough, cut into quarters
- 1 cup fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Butter Mixture
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to prevent sticking.
- Coat Biscuit Dough: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add the biscuit dough pieces to the bag and shake well to evenly coat each piece with the cinnamon sugar.
- Add Blueberries: Gently fold the fresh or frozen blueberries into the coated biscuit dough pieces, being careful not to crush the berries.
- Prepare Butter Mixture: In a small bowl, whisk together the melted unsalted butter, brown sugar, and vanilla extract until smooth.
- Assemble in Bundt Pan: Layer half of the cinnamon-coated dough and blueberry mixture into the prepared bundt pan. Drizzle half of the butter and brown sugar mixture evenly over this layer. Repeat with the remaining dough and butter mixture to create two layers.
- Bake: Place the bundt pan in the oven and bake for 40–45 minutes, or until the bread is golden brown and cooked through in the center.
- Cool and Invert: Remove the pan from the oven and allow the monkey bread to cool in the pan for 10–15 minutes. Carefully invert the bundt pan onto a serving plate to release the bread.
- Make and Drizzle Glaze: In a small bowl, whisk the powdered sugar with 1–2 tablespoons of milk until a smooth glaze forms. Drizzle this glaze over the warm monkey bread before serving for a sweet finishing touch.
Notes
- Frozen blueberries can be used directly without thawing to prevent excess moisture from making the dough soggy.
- Adding lemon zest to the glaze enhances the flavor with a fresh citrus note.
