Summer Blueberry 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.

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.

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