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Apricot and Blueberry Monkey Bread

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A fresh and fruity Apricot and Blueberry Monkey Bread is perfect for breakfast, snack, and dessert. It’s finger licking good!

Lead in image of the baked and glazed Apricot and Blueberry Monkey Bread with text.

This fast and easy breakfast is just waiting for the weekend! I used premade biscuits, but you can make your own dough the night before if you want.

Apricot and Blueberries

You might think it’s a strange combination, but trust me on this. The tartness of the apricot and the sweetness of the blueberries are a magical treat.

Give this monkey bread a try and let me know what you think.

An up close image showing the sugar glaze poured over the monkey bread.

I’ve got a few more Monkey Bread flavors that you might enjoy.

Peaches and Cream Monkey Bread Recipe! So yummy and perfect for your summer sleepovers!
Peaches and Cream Monkey Bread
Image linking to my Chocolate and Cherry Monkey Bread Muffins recipe.
Chocolate Cherry Monkey Bread Muffins
Monkey Bread is great all year round! This Drunken Monkey Bread has the added kick of a little bit of Fireball Liquor added to the sugar glaze!
Drunken Monkey Bread
Yield: 12

Blueberry Apricot Monkey Bread

Blueberry Apricot Monkey Bread

A fresh and fruity Apricot and Blueberry Monkey Bread is perfect for breakfast, snack, and dessert. It's finger licking good!

Prep Time 30 minutes
Cook Time 1 minute 40 seconds
Additional Time 1 hour
Total Time 1 hour 31 minutes 40 seconds

Ingredients

  • 2 (16oz.) cans of pre-made biscuit dough
  • 1 cup Blueberries
  • 10 -15 Dried Apricots, sliced
  • 1/2 cup granulated sugar
  • 1 cup Brown Sugar
  • 3/4 cup Melted Butter

Instructions

    1. Preheat oven to 350 Deg F. Grease a Bundt pan.
    2. Take the raw biscuit dough and cut them into quarters. Roll the pieces of dough in the granulated sugar to coat. Drop the sugar-coated dough into the bundt pan and add fruit between layers.
    3. Once all the dough is added, combine melted butter and brown sugar, it will be thick, so just evenly distribute over top.
    4. Bake for 30 minutes watching the top for burning and making sure that the inside is cooked through. You can tent the bread with some foil if you need to cook it a bit longer.
    5. Allow to cool for 10 minutes, then flip over onto a serving platter.
    6. Make a sugar glaze with 1 Cup Powdered Sugar and a few tablespoons of milk. Stir to a thin consistency and drizzle over Monkey Bread.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 31mgSodium: 142mgCarbohydrates: 30gFiber: 1gSugar: 27gProtein: 1g

Nutrition information isn’t always accurate.

© Karyn Granrud
Cuisine: American / Category: Breads

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