Blueberry Buckle Pull-Apart Bread

Biscuit dough coated in cinnamon, sugar, and butter is baked with blueberries creating a sweet pull-apart treat perfect for brunches or picnics.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 380 Calories

Ingredients

• 1 tablespoon ground cinnamon
• cooking spray
• 2 tablespoons milk, or more as needed
• 2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
• 0.5 cup butter, melted
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.75 cup white sugar
• 0.25 cup butter, melted
• 0.33333334326744 cup all-purpose flour
• 1.5 cups fresh blueberries
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.

Step 2

Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.

Step 3

Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.

Step 4

Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.

Step 5

Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.

Step 6

Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.

Step 7

Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.