During Tyler's & Ashley's wedding week, I had the family over for dinner. Ashley and I made Blueberry Monkey Bread and I have to say....it was so darned easy and very pretty! Everyone raved about it, so we obviously did good! We were able to make this batch using the awesome bundt pan that Tracy surprised me with....I had made a version of the Monkey Bread using an Angel Food cake pan which didn't turn out so well (okay, it was still good, just not pretty)....so Tracy, on a trip to Anchorage, found the awesome red bundt pan for me....Thank YOU Tracy!
Blueberry Monkey Bread (adapted from Pillsbury)
1/2 cup granulated sugar
1 tsp ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle biscuits
1 cup frozen blueberries (without syrup)
2/3 cup blueberry jam
1 cup powdered sugar
3 tbsp. milk
Heat oven to 350 degrees. Grease bundt pan using Pam cooking spray. In large Ziplock, mix sugar and cinnamon.
Separate biscuits, cut each biscuit into four pieces. Drop in Ziplock, shake to coat with sugar mixture. Place biscuit pieces in layers in bundt pan. Top with blueberries. In small microwavable bowl, microwave jam for 30 seconds, until melted. Pour over biscuits.
Bake 30 to 35 minutes, or until golden. Cool. In a medium bowl, mix powdered sugar and milk, drizzle over Monkey Bread.
Monkey Bread in my new bundt pan, without the drizzle
Omigosh, isn't your mouth watering?
And after the drizzle.....YUM!
Enjoy.....it's rich but oh, so worth it! Everyone loved it!