Blueberry Monkey Bread
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Blueberry Monkey Bread
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This easy Blueberry Monkey Bread is a soft and delicious breakfast treat. It’s made using canned biscuits and tart blueberries for a fresh and fruity flavor.
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Ingredients
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 .5-ounce package refrigerated biscuits 340g refrigerated biscuits (20 biscuits total)
- 1 cup fresh or frozen blueberries 4.4oz, 125g
- ¼ cup unsalted butter, melted 2oz, 60g
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray your bread pan with cooking spray. Line the pan with parchment paper, to help with removal, then spray the parchment lightly with cooking spray.
- Use a dough cutter or sharp knife to divide each biscuit into 4 equal pieces.
- Stir together the granulated sugar, brown sugar and ground cinnamon in your large mixing bowl.
- Sprinkle 1 tablespoon of the cinnamon sugar mixture into the bottom of the bread pan.
- Add the biscuits to the remaining cinnamon sugar mixture and stir to coat all the pieces.
- Add the blueberries and stir them in.
- Transfer the blueberry biscuits to the bread pan.
- In a small mixing bowl, mix the butter, orange juice and vanilla extract together.
- Pour the orange butter mixture over the biscuits in the bread pan.
- Bake for 30-35 minutes or until the top is golden brown and no longer looks wet.
- Cool in the pan for 5 minutes before running a knife around the edges. Flip the loaf onto a serving tray and let it stand, upside-down, for 2 minutes to allow the topping to drip around the loaf.
- Turn the loaves upright and cool for another 5-7 minutes before slicing or serving warm as a pull apart bread.
Notes
- Make this recipe using a bundt pan instead of a loaf pan if you like or if you don’t have a loaf pan.
- Grease the loaf pan with softened butter instead of cooking spray.
- Ensure that the biscuits are cut evenly for a more uniform look and so they bake evenly, too.
- Try a bundt pan: Make this recipe using a bundt pan instead of a loaf pan if you like or if you don’t have a loaf pan.
- Use butter: Grease the loaf pan with softened butter instead of cooking spray.
- Cut the biscuits evenly: Ensure that the biscuits are cut evenly for a more uniform look and so they bake evenly, too.
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
22g
(7%)
Protein
0.3g
(1%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
6mg
(0%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
201IU
(4%)
Vitamin C
5mg
(6%)
Calcium
14mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 0.3g | 1% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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