Blueberry Monkey Bread

I really wish I could take credit for this recipe, but I can’t.  Here is where I “stole” it from!

Be warned: This recipe is SO sweet, but it’s really good!

Country Blueberry Monkey Bread
From mybakerlady, adapted from Paula Deen

3/4 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits (I used Pillsbury Grands)
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
2 cups fresh or frozen blueberries (I used frozen; just fine!)
1/2 cup sugar

Directions

Preheat oven to 375 degrees Fahrenheit.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 25-30 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

(I used a round baking dish and it almost ran over!  This makes quite a bit!)

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