Blueberry Buckle Pull-Apart Bread recipe

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Ingredients

cooking spray
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter, melted
2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
¾ cup white sugar
1 tablespoon ground cinnamon
½ cup butter, melted
1 ½ cups fresh blueberries
¼ cup butter, melted
½ cup confectioners' sugar
2 tablespoons milk, or more as needed

Nutrition Info

379.7 calories
carbohydrate: 48.5 g
cholesterol: 31.2 mg
fat: 19.4 g
fiber: 1.1 g
protein: 4.4 g
saturatedFat: 9.3 g
servingSize: -
sodium: 649.7 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

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.

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