Yes, “monkeyin’” is, in fact, a word. Despite what that squiggly red line in my editing software might suggest.

I have had good monkey bread and bad monkey bread over the years, but this particular version is better than them all. For those who don’t know, monkey bread is a breakfast (or dessert) bread that is made from sugar-coated pieces of biscuit dough mixed with pecans and placed in a tube pan, and usually baked with a glaze poured over the top. The result is an ooey, gooey, pull apart breakfast masterpiece. The pecan kind is what I bring to holiday get togethers.

The following recipe is a whole different (ahem) animal.

Blueberry Monkey Bread

Ingredients:

• 2 tubes refrigerated biscuit dough
• 3/4 C. sugar
• 1 Tbsp. cinnamon
• 1 1/2 C. blueberries

For glaze:

• 1 1.2 C. blueberries
• 10 Tbsp. butter
• 1 C. sugar
• 1 Tbsp. cinnamon

I forgot to take pictures until I was halfway through the process. Please excuse the lack of photos.

Step 1: cut the biscuits into quarters. Pour sugar and cinnamon into a large plastic zipper bag. 1/3 at a time, put biscuit pieces into the bag, close, and shake to coat.

Step 2: Put the first 1/3 of the biscuit pieces in the bottom of a greased tube or bundt pan. Layer with 1/3 of the blueberries.

Step 3: Repeat the process with the remaining biscuits and blueberries, alternating layers.

If there is any leftover sugar, pour it over the top of the biscuits.

Step 4: Set the pan aside, and melt butter, sugar, cinnamon, and blueberries in a saucepan. Cook just until the butter and sugar melt.

Step 5: Pour the glaze over the biscuits. Bake in a 350 degree oven for 50 minutes, or until done.

Step 6: remove from the oven and turn onto a large plate.

Serve with coffee, or with whipped cream for dessert!

The Wife