This Blueberry Monkey Bread is one of my all-time favorite monkey bread recipes. It’s easy to make and uses fresh fruit with warm cinnamon and melted butter. The refrigerator biscuits provide the perfect texture while also saving you time with prep and baking.
I love that this blueberry pull-apart bread has a real blueberry and orange flavor with a coating of cinnamon sugar. It’s baked until the outside is golden while the middle remains perfectly fluffy. It’s so yummy!
If you like easy pastry recipes, you will love my berry-licious Blueberry Cinnamon Rolls and these homemade Apple Cinnamon Rolls.
Why You’ll Love This Blueberry Monkey Bread Recipe
- Crowd favorite: Every time I make this monkey bread for the family or guests it’s always a big hit.
- Easy to make: This is a super easy recipe that anyone can make. Refrigerated biscuits are a huge and helpful shortcut.
- Serve for breakfast or dessert: Enjoy this monkey bread with blueberries in the morning or as a dessert after a delicious dinner. There are no rules!
Ingredients
Here are all of the components needed to make this blueberry monkey bread with biscuits. It’s a simple list of ingredients that won’t cost you a fortune or send you to a specific store.
- Sugar: I use both white and brown sugar in this recipe. The white sugar caramelizes perfectly while the brown sugar adds a subtle molasses flavor that compliments the cinnamon.
- Cinnamon: I love the warm flavor of cinnamon with both blueberries and orange, and it enhances the flavors of the monkey bread so well.
- Biscuits: Classic buttermilk biscuits are great for this recipe. They are flaky and delicious!
- Blueberries: Fresh blueberries are great in this recipe. They add a sweet yet tart flavor and are so juicy when you catch them at peak ripeness.
- Butter: The melted butter is made into a mixture that is drizzled over the top of the cinnamon sugar biscuit pieces and blueberries. It helps to brown the top and caramelize the sugar.
- Orange juice: I like the citrus flavor the orange juice adds to this blueberry bread recipe.
- Vanilla extract: Pure vanilla adds a lovely authentic flavor while also enhancing the other ingredients like blueberries, orange, and cinnamon.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spiced: Add ground nutmeg, ginger, and cloves to the cinnamon sugar for a warm spiced version.
- Lemon blueberry: Use fresh lemon juice instead of orange juice for a slightly different flavor.
- Raspberry: Add raspberries with blueberries to add depth to the berry flavor in the recipe.
How to Make Blueberry Monkey Bread
Here are the steps to make this easy blueberry bread recipe. Ensure that you preheat your oven to 350 degrees F so it’s hot when the bread is ready to bake. I recommend spraying your loaf pan with cooking spray to hold the parchment in place and then spraying the top of the parchment so the bread comes out easily.
Step 1: Cut the biscuits. Cut each of the biscuits into 4 equal pieces.
Step 2: Make the sugar mixture. Combine both sugars and the cinnamon in a large mixing bowl. Roll each biscuit piece in the mixture until it’s fully coated.
Step 3: Sprinkle the pan. Sprinkle a thin layer of cinnamon sugar in the bottom of the prepared loaf pan.
Step 4: Add the blueberries. Add the blueberries to the bowl and gently mix to combine.
Step 5: Transfer to the pan. Transfer the biscuits and blueberry mixture to the pan on top of the cinnamon sugar.
Step 6: Make the butter mixture. Combine the melted butter, orange juice, and vanilla in a separate bowl. Then, pour it over the top of the monkey bread.
Step 7: Bake and cool. Put it in the oven and bake it for 30-35 minutes or until the top is golden brown. Allow it to cool for about 5 minutes in the pan.
Step 8: Flip the loaf. Carefully run a knife around the edges of the blueberry bread and flip it upside down onto a cutting board lined with parchment. Let it sit for about 2 minutes so the topping may drip around the loaf.
Step 9: Serve. Flip it right side up and remove it from the pan. Serve it warm or allow it to cool for another 5-7 minutes before slicing it. Enjoy!
⭐️ Hint: Handle the pan with care because it will still be hot even after a few minutes out of the oven.
If you love sweet bread recipes like this, you may also enjoy Caramel Pull Apart Bread and this S’mores Monkey Bread.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator. You can also freeze the bread for up to 2 months!
- Reheating: Gently warm a piece of monkey bread in the microwave for 15-20 seconds. Ensure it’s not in the microwave too long or it will affect the texture.
- Make Ahead: Prepare the monkey bread a few hours in advance, cover it, and place it in the refrigerator. Bake it when you’re ready to serve!
Serving Suggestions
- Enjoy a savory breakfast like this breakfast casserole with biscuits, air fryer egg in a hole, or breakfast taquitos and then some monkey bread with a hot cup of coffee.
- Start your day with a serving of this monkey bread and a homemade strawberry banana milkshake.
- Another sweet breakfast option that would go well in a brunch spread with this recipe is this sweet English muffin French toast.
Recipe Tips
- Cut the biscuits evenly: Ensure that the biscuits are cut evenly for a more uniform look and so they bake evenly, too.
- Try a bundt pan: Make this recipe using a bundt pan instead of a loaf pan if you like or if you don’t have a loaf pan.
- Use butter: Grease the loaf pan with softened butter instead of cooking spray.
Recipe FAQs
Sure! Grease the bottom of the slow cooker, prepare it the same as the directions, and cook it for 2-3 hours on low or 1-1 ½ hours on high.
Ovens may vary, so if you find that the top of the bread is browning too quickly, cover it with aluminum foil for part of the cooking time.
Yes. Thaw the blueberries and drain any excess moisture to prevent the blueberry bread from becoming too wet.
More Delicious Blueberry Recipes
Do you like blueberries? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Blueberry Monkey Bread
Equipment
- 9x5 bread pan
- Cooking Spray
- small mixing bowl
Ingredients
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 7.5-ounce package refrigerated biscuits 340g refrigerated biscuits (20 biscuits total)
- 1 cup fresh or frozen blueberries 4.4oz, 125g
- ¼ cup unsalted butter, melted 2oz, 60g
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray your bread pan with cooking spray. Line the pan with parchment paper, to help with removal, then spray the parchment lightly with cooking spray.
- Use a dough cutter or sharp knife to divide each biscuit into 4 equal pieces.
- Stir together the granulated sugar, brown sugar and ground cinnamon in your large mixing bowl.
- Sprinkle 1 tablespoon of the cinnamon sugar mixture into the bottom of the bread pan.
- Add the biscuits to the remaining cinnamon sugar mixture and stir to coat all the pieces.
- Add the blueberries and stir them in.
- Transfer the blueberry biscuits to the bread pan.
- In a small mixing bowl, mix the butter, orange juice and vanilla extract together.
- Pour the orange butter mixture over the biscuits in the bread pan.
- Bake for 30-35 minutes or until the top is golden brown and no longer looks wet.
- Cool in the pan for 5 minutes before running a knife around the edges. Flip the loaf onto a serving tray and let it stand, upside-down, for 2 minutes to allow the topping to drip around the loaf.
- Turn the loaves upright and cool for another 5-7 minutes before slicing or serving warm as a pull apart bread.
Notes
- Try a bundt pan: Make this recipe using a bundt pan instead of a loaf pan if you like or if you don’t have a loaf pan.
- Use butter: Grease the loaf pan with softened butter instead of cooking spray.
- Cut the biscuits evenly: Ensure that the biscuits are cut evenly for a more uniform look and so they bake evenly, too.
Nutrition
This post was originally published in May 2017. It's been updated with new content, images, and an updated recipe.
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