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Blueberry Monkey Bread Recipe

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This recipe for Blueberry Monkey Bread is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup white sugar
1 tbsp. ground cinnamon
4 cans (10 oz. each) refrigerated buttermilk biscuit dough
1 cup frozen or fresh blueberries
¾ cup margarine
1 can (10 oz.) vanilla icing, optional
Directions:
Directions:
Preheat oven to 350 degrees. Thoroughly grease a Bundt cake or round cake pan. If you don’t have one of those, a 9x5-1/2 inch bread pan will work. Mix sugar and cinnamon in a bowl. Cut biscuits into bite sized pieces, and then cover each piece in the sugar mixture. Arrange on layer of biscuit pieces in the bottom of the pan, and then sprinkle about a quarter of the blueberries on top of it. Repeat adding layers of biscuit pieces and blueberries until you reach the top of the pan.
In a saucepan, combine the rest of the sugar mixture with margarine. Heat until the sugar is dissolved and the margarine is melted. Pour over the biscuits in the pan. Bake for 45-60 minutes or until done. Lift and turn out onto a cake plate. Top with icing, if desired.

 

 

 

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