Blueberry Monkey Bread Bake

By melanieroe

15 min prep time
total time 60 min
ingredients 7
servings 12

Nutritional information
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Nutrition Facts




Serving Size: 1 Serving
Calories370 Calories from Fat90

Total Fat10gSaturated Fat4gTrans Fat0g Cholesterol0mgSodium630mgTotal Carbohydrate64gDietary Fiber1g Sugars23g Protein5g
% Daily Value*:
Vitamin A0% Vitamin C0% Calcium2% Iron10%

Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;


*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated blueberry biscuits
• 1/2 cup blueberries
• 1/3 cup blueberry jam
• 1 cup powdered sugar
• 3 to 4 tablespoons milk

Details

Adapted from pillsbury.com

Preparation

Step 1

Step 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large resealable food-storage plastic bag, mix granulated sugar and cinnamon.

Step 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, covering bottom of pan completely. Top with blueberries. In small microwavable bowl, microwave jam uncovered on High 15 to 30 seconds or until melted. Drizzle over biscuits.

Step 3 Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool 10 minutes. In medium bowl, mix powdered sugar and milk to drizzling consistency; drizzle on top.


To serve, cut into squares or scoop out with a spoon.

Cover and refrigerate any monkey bread, and use within 3 days.