Blueberry Monkey Bread

For the Monkey Bread: – 3 cans (7.5 oz each) refrigerated biscuit dough – 1 cup fresh blueberrie – 1/2 cup granulated sugar – 1 teaspoon ground cinnamon – 1/2 cup unsalted butter, melted

For the Glaze: – 1 cup powdered sugar – 2-3 tablespoons milk – 1/2 teaspoon vanilla extract

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or cooking spray.  Prepare Ingredients: Cut each biscuit dough round into quarters. In a shallow dish, combine the granulated sugar and ground cinnamon. In another dish, melt the butter.

Coat Dough: Roll each biscuit quarter in the cinnamon sugar mixture until well coated.  Pour Butter: Pour the melted butter evenly over the top of the biscuit and blueberry layers in the bundt pan.

Assemble Monkey Bread: Layer the coated biscuit quarters and fresh blueberries in the prepared bundt pan, alternating between the two until all the biscuit pieces and blueberries are used up.

Bake: Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the dough is cooked through.

Cool Slightly: Remove the monkey bread from the oven and let it cool in the pan for 5-10 minutes.

Make Glaze: While the monkey bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Drizzle Glaze: Invert the slightly cooled monkey bread onto a serving platter. Drizzle the glaze over the top of the monkey bread while it's still warm.