Recipe by JJOHN32
"Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (10 ounce) cans
refrigerated buttermilk biscuit dough
1 1/4 cups
frozen blueberries, dry pack
frozen blueberries, dry pack
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
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?
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.
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.
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!
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!
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.
This is a wonderful recipe the whole family will enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Monkey Bread
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 168
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It’s so easy to make fun, delicious monkey bread.
Blueberries and zucchini are married perfectly in these summertime loaves!
See how to use your bread machine to make sweet, nutty monkey bread.