Blueberry Monkey Bread

A delightful breakfast treat featuring tender biscuits and juicy blueberries, perfect for elevating your morning routine.

Biscuits (16 oz)

Fresh Blueberries (1 cup)

Granulated Sugar (¾ cup)

Cinnamon (2 tsp)

Unsalted Butter (½ cup, melted)

Powdered Sugar (for dusting, optional)

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Preheat your oven to 350°F (175°C).
Open the can of biscuit dough and cut each biscuit into quarters.
In a large bowl, combine the biscuit pieces with granulated sugar and cinnamon. Toss until evenly coated.
Gently fold in the fresh blueberries.
In a microwave-safe bowl, melt the butter and let it cool slightly.
Pour the melted butter over the biscuit mixture and stir until well-coated. Grease a bundt pan and layer the mixture inside.
Bake for 30 minutes or until the tops are golden brown.
Let the monkey bread cool in the pan for about 10 minutes before inverting onto a plate. Dust with powdered sugar before serving.

Consider using whole wheat biscuits for added fiber. You can also substitute half the butter with Greek yogurt for a healthier option.