Blueberry Buckle Pull-Apart Bread |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Cinnamon-sugar biscuit bites are baked with blueberries and topped with a sugar glaze. I love serving this at brunches or at summer picnics. Best if served warm. Ingredients:
cooking spray |
1/2 cup white sugar |
1/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup butter, melted |
2 (8 count) cans refrigerated biscuit dough (such as pillsbury grands!®) |
3/4 cup white sugar |
1 tablespoon ground cinnamon |
1/2 cup butter, melted |
1 1/2 cups fresh blueberries |
1/4 cup butter, melted |
1/2 cup confectioners' sugar |
2 tablespoons milk, or more as needed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
2. Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
3. Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
4. Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
5. Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
6. Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
7. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.
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