Blueberry Monkey Bread Recipe 435

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
• 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.
• 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.
• 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.
• Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

QUICK BLUEBERRY MONKEY BREAD

Steps:

• 1. Mix sugar and 1 tablespoon cinnamon. Cut biscuits in quarters; roll each in sugar-cinnamon mixture.
• 2. Arrange one fourth of the biscuits pieces and 1/4 cups blueberies in an even layer in a greased 10x4 inch tube pan., placing blueberries between buscuit pieces, creating a mosiac effect.
• 3. Repeat three times with remaining biscuits and blueberries, covering blueberries of on layer with biscuits in nest layer to avoid a column of blueberries.
• 4. Combine sugar, margarine, vanilla, remaining cinnamon and remaining blueberries in a saucepan; bring to a boil. Reduce heat and cook stirring frequently, until sugar is dissolved and margarine melted. Pour mixture over biscuits in pan. Bake at 350 for 65 minutes or until done. Turn out on cake plate.

BLUEBERRY MONKEY BREAD

Steps:

• Preheat oven to 375
• Sift almond flour and baking powder into a Mixing bowl.
• Place Mozzarella and Cream Cheese into a Microwave safe bowl. Microwave Cheese Mixture for 1 minute. Now is the time to add your eggs to the dry ingredients and mix until well combined using a mixer or by hand. Add in 1/4 cup of blueberries and sweetener, and stir until combined.
• Stir cheese. Microwave for an additional minute or until well melted. Pay close attention here. You do not want the cheese burned, but it is also much harder to mix when not heated long enough.
• Take cheese directly from Microwave and add it to your flour mixture. Knead the dough until well combined.
• Chill the blueberry dough. This step makes the dough much easier to work with. The dough is very sticky and hard to handle unless it has the proper time to chill. If you're on a time crunch place the dough in the freezer for 10 or 15 minutes.
• Once the dough is chilled roll into tablespoon-size balls. Fill your greased baking dish leaving some room between the dough. Top with remaining 1/4 cup of blueberries.
• Melt the butter, and then add the ChocZero maple syrup. Pour evenly over the uncooked bread. I drizzled the pull-apart bread with a little extra syrup.
• Bake for 30 to 40 minutes or until nice and golden brown. I pulled my pull-apart bread out of the oven at this point and turned the oven off. Once my oven started to cool I placed the bread back into the oven, This helped the bread to set, and easily pull apart.
• Let cool in the oven for 5 minutes or until you're ready to enjoy.

BLUEBERRY MONKEY BREAD

Steps:

• Unroll biscuits and cut into quarters or sixths.
• In small bowl, mix 1/4 c. flour, 1/4 c. sugar, 2 Tbsp. softened butter, and 1/2 tsp. cinnamon until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
• In a medium saucepan, mix 1 can blueberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 2 min. Remove from heat.
• Pour blueberry sauce over biscuit mixture and stir gently to combine.
• Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
• While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
• Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
• Drizzle with icing; serve warm.

BLUEBERRY BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

BLUEBERRY BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
• In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
• Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
• For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
• Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!