Summer Blueberry Monkey Bread

This fun and easy pull-apart bread is excellent for snacking, dessert, or as part of a warm-weather brunch. Be sure to choose delicious Canadian blueberries for the best taste!

Prep Time
20 minutes
Bake Time
40 to 45 minutes
Blueberry monkey bread on a white plate with dripping white icing and fresh blueberries on top, next to a blue and white striped napkin, blue bowl with icing, and a carton of blueberries, on a light-coloured surface.

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Bundt pan (10- to 12-cup)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Cutting board

Chef’s knife

Medium microwave-safe bowl

Large bowl

Aluminum foil (optional)

Thermometer (optional)

Wire cooling rack

Oven mitts OR kitchen towel (lint-free)

Large platter

16 servings
For the monkey bread:
  • 3 pkgs (1020 grams) ready-to-bake refrigerated biscuit dough, 10 pcs per pkg
  • 1 cup (227 g) butter, cubed
  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed
  • 1 tbsp (6 g) lemon zest, finely grated
  • 2 tsp (6 g) ground cinnamon
  • 1 cup (148 g) blueberries (fresh or frozen), divided
For the icing:
  • 1 cup (120 g) Redpath® Icing Sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) milk
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (3 g) salt
For the monkey bread:

Step 1

Preheat oven to 350°F (177°C). Grease a 10- to 12-cup bundt pan with butter.

Step 2

Remove biscuit dough from the packages. Separate biscuits and cut each biscuit in half. Roll each piece into a ball. There should be 60 pieces. Set aside.

Step 3

Place butter into a medium microwave-safe bowl. Heat at 30-second intervals until melted.

Step 4

Mix the Redpath® Dark Brown Sugar, lemon zest, and cinnamon in a large bowl until thoroughly combined.

Step 5

Carefully drop and coat the 20 pieces of the dough rounds into the melted butter. Place the pieces into the brown sugar mixture and liberally coat in the brown sugar. Place the coated dough pieces into the bundt pan as evenly as possible.

Step 6

Evenly distribute ½ cup (74 grams) of blueberries over the coated biscuit dough. Repeat the process with the remaining pieces of dough and blueberries, ending with a layer of biscuit dough pieces.

Step 7

Mix together and drizzle any remaining melted butter and brown sugar over the top of the monkey bread.

Step 8

Place the bundt pan into the preheated oven and bake until dough is puffed, crisped, and deep golden brown (see Chef’s Tips); 40 to 45 minutes. Rotate pan halfway through the baking time. Cover with aluminum foil if the top is browning too quickly, and continue baking (see Chef’s Tips).

Step 9

Remove from oven and place onto a wire cooling rack to cool slightly; 10 minutes.

Step 10

Place a large platter over the bundt pan. With the help of oven mitts or a kitchen towel, invert the monkey bread onto a platter. Carefully remove pan. Let monkey bread cool for 15 minutes.

For the icing:

Step 1

Whisk the Redpath® Icing Sugar, lemon juice, milk, vanilla extract, and salt until smooth. Drizzle the icing over the warm monkey bread.

Step 2

Cut into slices or allow guests to pull pieces from the bread.

Step 3

Monkey Bread is best eaten warm and on the day it is made. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.

Top-down view of glazed blueberry monkey bread on a white plate, accompanied by a bowl of glaze with a spoon, a basket of blueberries, and a blue-striped napkin, all set on a blue tabletop.