Blueberry Monkey Bread

Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.

Step: 2

Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.

Step: 3

Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

Step: 4

In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.

Step: 5

Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

Per Serving: 415 calories; protein 5.6g; carbohydrates 57.6g; fat 18.6g; cholesterol 0.8mg; sodium 888.2mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.