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Mimi’s Blueberry Monkey Bread W. W. Points Plus 7


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Rate this recipe 4.3/5 (15 Votes)


  • 3/4 cup Texas blueberries
  • 1 teaspoon sugar
  • 2 cans buttermilk biscuit dough
  • 3/4 cup maple syrup, divided
  • 2 tablespoons brown sugar
  • 3/4 cup chopped pecans, divided
  • 1 1/2 tablespoons cinnamon, divided
  • 1/2 cup canned vanilla frosting


Servings 16
Preparation time 20mins
Cooking time 45mins


Step 1

About 15 minutes before baking, macerate blueberries with sugar and place biscuit dough cans into freezer.
Preheat oven to the temperature specified on the rolls. Spray a 9-by-9-inch square, round or loaf pan with nonstick spray.
Remove cans from freezer and open. Tear each biscuit into small pieces and place into a large mixing bowl. Pour in 1/2 cup of the maple syrup and add blueberries, brown sugar, 1/2 cup of pecans and 1 tablespoon of the cinnamon and mix well by hand.
When the mixture is well incorporated, pour it into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Microwave the frosting in a glass container for about 20 seconds, or until it can be poured.
Drizzle top of bread with remaining 1/4 cup of maple syrup, then the softened frosting. Sprinkle with the remaining 1/2 tablespoon of cinnamon and 1/4 cup of pecans.
Cool and remove from the pan and place it on a serving dish. Slice and serve.

Servings: 16. Serving size: 1 slice. Per serving: 270 calories, 4.6 g protein, 5 g fat, 49.1 g carbohydrates, 2.1 g dietary fiber, 585 mg sodium, 21.3 g sugars

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