Blueberry Monkey Bread: 8 Irresistible Layers of Delight

Delicious blueberry monkey bread made with biscuit dough and fresh blueberries, topped with a sweet glaze.

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Preheat the oven to 350°F (175°C). Grease a bundt pan or a 10-inch round cake pan.
In a small bowl, combine the fresh blueberries, granulated sugar, lemon juice, and vanilla extract. Gently toss to coat the blueberries and set aside.
Open the biscuit dough and cut each biscuit into quarters.
In a large bowl, mix the granulated sugar and ground cinnamon. Dip each biscuit piece in melted butter, then toss in the cinnamon sugar mixture until well coated.
In the prepared bundt pan, layer half of the coated biscuit pieces, followed by half of the blueberry mixture.
Repeat with the remaining biscuit pieces and blueberries, ensuring even distribution.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the dough is cooked through.
Remove from the oven and let cool in the pan for about 10 minutes before inverting onto a serving plate.
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
Drizzle the glaze over the warm monkey bread.
Serve warm, allowing guests to pull apart the pieces and enjoy.