This blackberry monkey bread is straight over the top amazing. It’s so easy that a child could make it and so good you’ll be trying to convince your kids they don’t like blackberries so they’ll leave more for you! Think soft pull apart biscuit pieces smothered in gooey, sweet and buttery blackberry syrup, with juicy bites of blackberries hidden inside.
Would you think I was a nerd if I told you that sometimes when a new recipe that I’ve been working on turns out super amazing fantastic, I get excited and run and jump around the house like a football player who’s just made a touchdown? Because totally I do that. And this blackberry monkey bread recipe was one of those times.We have a love love relationship with monkey bread in our house. It’s something we can all agree on and it’s something my husband loves enough that he’s even made it himself. ( He shot flames out of the oven because he used an angel food cake pan, but that’s beside the point.) So when the grocery had some beautiful blackberries on sale, also my husband’s favorite, it was a no brainer that I should put the two together.Oh my gosh, best decision ever. This gooey sweet buttery berry bread will blow your mind. Nuff said.
- 1/2 cup granulated sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans refrigerated biscuits (16.3 ounce)
- 1/2 cup blackberries
- 1/4 cup seedless blackberry jam
- 1/2 cup butter
- Preheat the oven to 350 degrees and spray a bundt pan with nonstick baking spray.
- Open the biscuits and cut into quarters.
- In a gallon sized ziplock bag, add the cinnamon and 1/3 cup of sugar. Add the biscuits and shake well to coat.
- Layer 1/3 of the biscuits in the bundt pan. Sprinkle with half the blackberries, (you may want to cut the black berries in half if they are very large.)
- Microwave the jam in a heat proof bowl until it is melted, about 30-45 seconds. Drizzle half of the jam over the biscuits and berries.
- Repeat the layers, ending with the biscuits.
- In a small sauce pan, bring the butter and the remaining 1/2 cup sugar to a boil just until the sugar dissolves. Pour the syrup over the biscuits and bake at 350 degrees for 40 minutes. Cool the monkey bread for 10 minutes in the pan before turning out onto serving dish.
Feel free to change up the berries and jam in this recipe. Strawberries, raspberries, and blueberries all work well.
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 347
If you’re a blackberry lover try these next!
Blackberry Crumb Kuchen