READY IN 1½ hrs

Blueberry Monkey Bread

Read Reviews (29)

"Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries." — JJOHN32

Directions

Preheat oven to 350 degrees F (175 degrees C). 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.
Place 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, cinnamon, 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.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr 5 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2005

Took this to work and got rave reviews. Made in a bundt pan and the only change I made was that I used 3 cans of buttermilk biscuit dough instead of 4 (rose just the right height and did not make a mess all over my stove)and used fresh blueberries instead of frozen. Thanks Eleanor

—LESLEYfromWI

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Most Helpful Critical Review

Jan 02, 2004

This was a disaster! The biscuits and blueberries flooded all over the place. It turned out too gooey and soggy. Any way to fix this?

—Lisa

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38 Ratings

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Apr 11, 2003

An interesting twist to regular monkey bread. The batches that I made for my dorm floor were gone in a few hours. Very good with raspberries too.

—CHERISHK

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Jan 18, 2006

This breakfast sweet was a hit at all the brunches I've brought it to. It's a little labor intensive to roll all the biscuits in cinnamon and sugar, but it's well worth the time. I have also substituted strawberries, raspberries,blackberries, and peaches.

—Lindsey

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Oct 16, 2003

Mmmm, delicious! THis takes me back to when I was young and we'd get stickybuns for 75 cents... I didn't have canned biscuits, so I used 2 packages of "bisquick complete cinnamon swirl" biscuits and made a 1/2 recipe in a 8X8 square pan. cooking time was closer to 45-50 mins, and I used raisins instead of blueberries. Also, I just dumped the extra couple of Tbsp sugar/cinnamon mixture from rolling the dough in into the syrup, so it is thicker & less gooey. One thing I need to stress is that you should invert this over a cake plate immediately! If you wait for it to cool, it won't want to come out due to the syrup hardening. This would be amazing with chopped walnuts as well. I would layer them under the dough so that when the syrup goes through to the bottom and you invert it, therewould be a caramely walnutty topping. YUmmy!

—JNICHOLASONLY

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Jan 15, 2005

This got rave reviews at my office. Here's what I did: I used 2 cans (12oz each) of the biscuits. All other quantities werre the same. I compiled it the night before and popped it in the oven in the morning so it would be hot to take to work. I only used half of the sauce (other reviewers said there was too much sauce), but due to the overnight refrigeration, I could have used more. It wasn't as gooey as others described when I baked it, but more moist with blueberry sauce. Was great and can be modified to fit almost any taste. Could also use frozen rolls and compile it the night before - just stick it in a cold oven overnight, and turn the oven on when you get up!

—Amanda

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Aug 11, 2005

This was fantastic! I stuck loosely to the recipe, using just 2 jumbo buttermilk tube biscuits, (accidentally) adding about 1 or 2 tablespoons of vanilla, using 1 quart-sized ziplock bag of blueberries for the entire recipe, and using the remaining sugar/cinnamon mixture that I rolled the biscuits in for the sugar/cinnamon/butter mix that I boiled on the stove. Even with these adjustments, it came out great. We didin't even wait for it to cool before we all dug in.

—FRAMBUESA

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Apr 14, 2003

This is a wonderful recipe the whole family will enjoy!

—MGRANT1

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Nutrition

Calories
415 kcal
21%

Carbohydrates
57.6 g
19%

Cholesterol
< 1 mg
< 1%

Fat
18.6 g
29%

Fiber
1.8 g
7%

Protein
5.6 g
11%

Sodium
888 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Monkey Bread

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 415
Calories from Fat: 168

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 4.1g 21 %
Cholesterol < 1mg < 1 %
Sodium 888mg 36 %
Potassium 152mg 4 %
Total Carbohydrates 57.6g 19 %
Dietary Fiber 1.8g 7 %
Protein 5.6g 11 %
Sugars 27.2g
Vitamin A 7 %
Vitamin C 1 %
Calcium 7 %
Iron 21 %
Thiamin 33 %
Niacin 28 %
Vitamin B6 4 %
Magnesium 6 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.