Blueberry Monkey Bread Food

BLUEBERRY MONKEY BREAD

Steps:

• Unroll biscuits and cut into quarters or sixths.
• In small bowl, mix 1/4 c. flour, 1/4 c. sugar, 2 Tbsp. softened butter, and 1/2 tsp. cinnamon until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
• In a medium saucepan, mix 1 can blueberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 2 min. Remove from heat.
• Pour blueberry sauce over biscuit mixture and stir gently to combine.
• Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
• While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
• Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
• Drizzle with icing; serve warm.

BLUEBERRY CREAM CHEESE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray an 11-inch spring-form pan with cooking spray and set aside.
• Place all berries, cream cheese, and 1 tablespoon of sugar into the bowl of a food processor and process until smooth (about 1 - 2minutes).
• Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
• Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
• Roll up both dough sections into a log -- jelly-roll style.
• Trim off the ends of each roll to make them neat, and then,
• Cut each roll into 15 1-inch pieces.8. Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
• Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
• Serve immediately.

NEUFCHATEL-BLUEBERRY MONKEY BREAD

Steps:

• Heat oven to 375ºF.
• Cut biscuits into quarters; place in medium bowl. Add remaining ingredients; mix lightly.
• Spoon into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 25 to 30 min. or until golden brown. Cool in pan 10 min. Invert pan onto serving plate; remove pan. Serve warm.

QUICK BLUEBERRY MONKEY BREAD

Steps:

• 1. Mix sugar and 1 tablespoon cinnamon. Cut biscuits in quarters; roll each in sugar-cinnamon mixture.
• 2. Arrange one fourth of the biscuits pieces and 1/4 cups blueberies in an even layer in a greased 10x4 inch tube pan., placing blueberries between buscuit pieces, creating a mosiac effect.
• 3. Repeat three times with remaining biscuits and blueberries, covering blueberries of on layer with biscuits in nest layer to avoid a column of blueberries.
• 4. Combine sugar, margarine, vanilla, remaining cinnamon and remaining blueberries in a saucepan; bring to a boil. Reduce heat and cook stirring frequently, until sugar is dissolved and margarine melted. Pour mixture over biscuits in pan. Bake at 350 for 65 minutes or until done. Turn out on cake plate.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 325 degrees.
• Important: grease and flour two loaf pans.
• Cream butter and sugar.
• Add eggs and beat until smooth.
• Add buttermilk.
• Mix dry ingredients together and add to buttermilk mixture.
• Blend well.
• Mix in lemon juice and zest.
• Gently fold in blueberries and only mix until incorporated.
• Pour batter into loaf pans.
• Bake loaves on the middle rack of the oven for 60 to 65 minutes.
• Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
• For icing: Combind icing ingredients in a bowl.
• Beat icing with an electric mixer until smooth.
• Drizzle icing over the warm loaves.
• The icing will harden when the bread cools to room temperature.
• I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

BEST BLUEBERRY MONKEY BREAD BAKE

Steps:

• 1. Heat oven to 350. Grease 13x9 inch pan with shortening or cooking spray. In large reseal able food-storage plastic bag mix sugar and cinnamon.
• 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 15-30 seconds or until melted. Drizzle over biscuits.
• 3. Bake 30-35 minutes or until golden brown and no longer doughy in center. Cool 10 minutes. In medium bowl, mix powdered sugar and milk and drizzle over top .