Blackberry Monkey Bread


The best part of this traditional monkey bread is the fresh blackberries layered inside.

Blackberry Monkey Bread
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 (16.3-ounce) cans refrigerated buttermilk biscuits, cut into quarters
  • ½ cup fresh blackberries, halved if large
  • ½ cup blackberry jam
  • ½ cup unsalted butter
  • ½ cup firmly packed light brown sugar
  1. Preheat oven to 350°. Spray a 15-cup cast-iron Bundt pan with baking spray with flour.
  2. In a large resealable plastic bag, combine granulated sugar and cinnamon. Add biscuit quarters, and shake well to coat.
  3. Layer one-third of biscuits in prepared pan. Sprinkle with half of blackberries.
  4. In a small microwave-safe bowl, microwave Blackberry Jam on high until melted, 30 to 45 seconds. Drizzle half of Blackberry Jam onto biscuits and blackberries. Repeat layers once; top with remaining biscuits.
  5. In a small saucepan, bring butter and brown sugar to a boil over medium heat; cook just until sugar is dissolved. Pour syrup onto biscuits.
  6. Bake for 1 hour. Let cool in pan for 10 minutes. Invert onto a serving plate; serve warm.

Blackberry Jam
  • 1 pound fresh blackberries
  • 1¼ cups granulated sugar
  • 1 lemon, juiced
  • ¼ cup cornstarch
  • ¼ cup confectioners’ sugar
  1. In a medium saucepan, bring blackberries, granulated sugar, and lemon juice to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium-low; cook until reduced and thickened, about 45 minutes. Remove from heat.
  2. In a small bowl, stir together cornstarch and confectioners’ sugar. Add cornstarch mixture to blackberry mixture, whisking to combine. Let cool for 30 minutes before using or transferring to a clean jar with a tight-fitting lid. Jam will keep refrigerated for up to 2 weeks.