Blueberry Vanilla Monkey Bread

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Bread & Baked Goods

  • 2 cans Grand biscuits

• Dairy

  • 1 stick Butter, unsalted

Found on mustlovehome.com

Description

Ingredients

• 2 cans grand biscuits ( I used Buttermilk flavored)
• 1-1/2 cups fresh blueberries
• 1 cup white sugar, divided
• 1 tsp ground cinnamon
• 1/4 cup brown sugar
• 1 stick unsalted butter
• 2 tsp vanilla extract

Directions

• Preheat the oven to 350 degrees. Grease a bundt pan, mine is 12 cup size, with cooking spray or shortening.
• Open the cans of biscuits and cut each biscuit into 4 pieces. With both cans of biscuits, you will have a total of 64 cut pieces.
• Into a large plastic bag, pour in 1/2 cup white sugar and the cinnamon. Working in batches, place the biscuit pieces in the bag and shake to coat with the cinnamon and sugar mixture. Transfer the coated pieces to the greased bundt pan.
• As the coated biscuit pieces are placed in the bundt pan, place blueberries on top and in-between the biscuit pieces. When all have been transferred to the pan, pour any remaining sugar mixture over the top of the biscuits and also place any remaining blueberries on top.
• In a microwave safe cup or bowl, melt the entire stick of butter. Remove from the microwave and all to the butter the remaining white sugar and the brown sugar, as well as the vanilla. Stir until very well mixed.
• Pour the butter mixture evenly over the biscuits and blueberries in the pan.
• Bake on the middle rack of the 350 degree oven for about 40-45 minutes, until the top is browned and the biscuits in the center of the pan feel firm to the touch. When done, place on a cooling rack for 10 minutes then invert onto a large plate. The berries will be hot. Allow to cool slightly before serving. Cut and serve warm.