Breakfast: Blueberry Monkey Bread
INGREDIENTS
Servings: 1
white sugar
ground cinnamon
refrigerated buttermilk biscuit dough
frozen blueberries, dry pack
white sugar
margarine
vanilla extract
ground cinnamon
frozen blueberries, dry pack
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
- Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
- Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
- In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
- Bake for 65 minutes or until done. Lift or turn out onto a cake plate.
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