Blueberry Monkey Bread


2 cans biscuits (original)
blueberries (a pint)
1/4 c flour
1/4 c sugar
1 1/2 tsp cinnamon
5 TB butter
3/4 c brown sugar
1 1/2 c powdered sugar
3 oz ceam cheese
3 TB half and half
1 tsp lemon juice


25m prep time / 40m cook time

1. Spray bundt pan generously with cooking spray
2. Pat each biscuit out on cutting board and cut into quarters
3. Add 2 fresh blueberries to each biscuit 1/4 and roll it into a ball
4. Combine flour, sugar, cinnamon in a ziploc bag and place biscuit balls in batches into bag and shake to coat. Repeat until all biscuit balls are coated
5. Melt the brown sugar and butter in the microwave just until melted and dissolves together (start with 30 seconds on high)
6. Place half of the biscuit balls into bundt pan
7. Pour half the melted brown sugar and butter mixture over the first layer
8. Add remaining biscuit balls and top with rest of the brown sugar mixture and any remaining cinnamon mixture
9. Place bundt on baking sheet and bake in 350 preheated oven for 40 - 50 minutes until golden brown
10. While baking, make cream cheese icing by mixing powdered sugar, cream cheese, half & half and lemon juice
11. Remove from oven and let cool 5 to 10 minutes before removing from bundt by inverting onto serving plate.
12. Drizzle icing over the monkey bread (if you have extra, you can warm it in the microwave and serve with bread)

Jersey Fresh Product(s) Used: Blueberries

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