Blueberry Vanilla Monkey Bread: Your New Favorite Brunch Treat

This Blueberry Vanilla Monkey Bread is a delightful pull-apart treat for brunch gatherings, filled with juicy blueberries and a sticky cinnamon syrup.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cans Refrigerated Biscuits 16-ounce size preferred
1.5 cups Fresh Blueberries can substitute with raspberries or chopped strawberries

For the Sweetness

1 cup Granulated Sugar divided
0.25 cups Brown Sugar packed

For Flavoring

1 teaspoon Cinnamon
2 teaspoons Vanilla Extract pure

For the Syrup

8 tablespoons Unsalted Butter melted

Equipment

12-cup Bundt pan
Microwave-safe bowl
Sharp Knife
large resealable bag
wire rack

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan.
Cut each biscuit into four equal pieces, totaling about 64 pieces.
Combine ½ cup granulated sugar and 1 teaspoon of cinnamon in a large resealable bag, then coat biscuit pieces.
Layer coated biscuit pieces in the bundt pan and sprinkle fresh blueberries in between.
Melt butter and mix with remaining sugar, brown sugar, and vanilla extract, then pour over the layered dough.
Bake in the oven for 40 to 45 minutes until golden brown.
Cool in the bundt pan for 10 minutes, then invert onto a plate and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Notes

To maintain texture, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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