Blueberry Monkey Bread

• Vegetarian

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 (21 oz. can Blueberry pie filling
  • 1/2 tsp Cinnamon
  • 1/4 cup Flour
  • 2 cans Pillsbury grands! biscuit dough
  • 1 1/2 cup Powdered sugar
  • 1/4 cup Sugar

• Dairy

  • 6 tbsp Butter
  • 3 oz Cream cheese
  • 3 tbsp Half & half, fat-free

Found on lemontreedwelling.com

Ingredients

• 2 cans Pillsbury Grands! biscuit dough
• ¼ c. flour
• ¼ c. sugar
• ½ tsp. cinnamon
• 2 Tbsp. butter, softened
• 1 (21 oz.) can blueberry pie filling
• 4 Tbsp. butter
• 1½ c. powdered sugar
• 3 oz. cream cheese
• 3 Tbsp. fat free half & half (or milk)
• 1 tsp. lemon juice

Directions

• Unroll biscuits and cut into quarters or sixths.
• In small bowl, mix ¼ c. flour, ¼ c. sugar, 2 Tbsp. softened butter, and ½ tsp. cinnamon until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
• In a medium saucepan, mix 1 can blueberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 2 min. Remove from heat.
• Pour blueberry sauce over biscuit mixture and stir gently to combine.
• Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
• While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
• Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
• Drizzle with icing; serve warm.