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Blueberry Monkey Bread

List of Ingredients




2/3 C white sugar
1 T ground cinnamon
4 (12 ounce) packages buttermilk biscuits
1 1/4 C frozen blueberries, dry pack
2/3 C white sugar
10 T margarine
1 t vanilla extract
1 T ground cinnamon
1 C frozen blueberries, dry pack




Recipe



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.