Blueberry Buckle Pull-Apart Bread recipe
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Ingredients
- cooking spray ½ cup white sugar ⅓ cup all-purpose flour ½ teaspoon ground cinnamon ¼ cup butter, melted 2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!®) ¾ cup white sugar 1 tablespoon ground cinnamon ½ cup butter, melted 1 ½ cups fresh blueberries ¼ cup butter, melted ½ cup confectioners' sugar 2 tablespoons milk, or more as needed
Nutrition Info
- 379.7 caloriescarbohydrate: 48.5 gcholesterol: 31.2 mgfat: 19.4 gfiber: 1.1 gprotein: 4.4 gsaturatedFat: 9.3 gservingSize: -sodium: 649.7 mgsugar: 25.1 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Buckle Pull-Apart Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
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.
Separate biscuit dough into 16 biscuits, cut each biscuit into 4 pieces.
Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
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.
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.
Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.