40 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 13
  • 3 Rating Star 5
  • 2 Rating Star 2
  • 1 Rating Star 1

Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.

JJOHN32
prep:
25 mins
cook:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
14
Max Servings:
14
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.

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  • 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

414.93 calories; 5.56 g protein; 57.61 g carbohydrates; 1.76 g dietary-fiber; 27.2 g sugars; 18.64 g fat; 4.15 g saturated-fat; 0.8 mg cholesterol; 356.44 IU vitamin-a-iu; 3.68 mg niacin-equivalents; 0.07 mg vitamin-b6; 0.68 mg vitamin-c; 47.5 mcg folate; 55.71 mg calcium; 2.11 mg iron; 15.76 mg magnesium; 152.09 mg potassium; 888.22 mg sodium; 0.33 mg thiamin; 167.79 calories-from-fat; 54 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 5 percent-of-calories-from-protein; 8 percent-of-calories-from-sat-fat


Reviews (31)

Read All Reviews

Most helpful positive review

Anonymous
01/18/2006
This breakfast sweet was a hit at all the brunches I've brought it to. It's a little labor intensive to roll all the biscuits in cinnamon and sugar but it's well worth the time. I have also substituted strawberries raspberries blackberries and peaches.
(26)

Most helpful critical review

Lisa
01/02/2004
This was a disaster! The biscuits and blueberries flooded all over the place. It turned out too gooey and soggy. Any way to fix this?
(63)
40 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 13
  • 3 Rating Star 5
  • 2 Rating Star 2
  • 1 Rating Star 1
Lisa
01/02/2004
This was a disaster! The biscuits and blueberries flooded all over the place. It turned out too gooey and soggy. Any way to fix this?
(63)
Lesley
07/21/2005
Took this to work and got rave reviews. Made in a bundt pan and the only change I made was that I used 3 cans of buttermilk biscuit dough instead of 4 (rose just the right height and did not make a mess all over my stove)and used fresh blueberries instead of frozen. Thanks Eleanor
(53)
Anonymous
04/11/2003
An interesting twist to regular monkey bread. The batches that I made for my dorm floor were gone in a few hours. Very good with raspberries too.
(47)
Anonymous
01/18/2006
This breakfast sweet was a hit at all the brunches I've brought it to. It's a little labor intensive to roll all the biscuits in cinnamon and sugar but it's well worth the time. I have also substituted strawberries raspberries blackberries and peaches.
(26)
Anonymous
10/16/2003
Mmmm delicious! THis takes me back to when I was young and we'd get stickybuns for 75 cents... I didn't have canned biscuits so I used 2 packages of "bisquick complete cinnamon swirl" biscuits and made a 1/2 recipe in a 8X8 square pan. cooking time was closer to 45-50 mins and I used raisins instead of blueberries. Also I just dumped the extra couple of Tbsp sugar/cinnamon mixture from rolling the dough in into the syrup so it is thicker & less gooey. One thing I need to stress is that you should invert this over a cake plate immediately! If you wait for it to cool it won't want to come out due to the syrup hardening. This would be amazing with chopped walnuts as well. I would layer them under the dough so that when the syrup goes through to the bottom and you invert it therewould be a caramely walnutty topping. YUmmy!
(22)
Amanda
01/15/2005
This got rave reviews at my office. Here's what I did: I used 2 cans (12oz each) of the biscuits. All other quantities werre the same. I compiled it the night before and popped it in the oven in the morning so it would be hot to take to work. I only used half of the sauce (other reviewers said there was too much sauce) but due to the overnight refrigeration I could have used more. It wasn't as gooey as others described when I baked it but more moist with blueberry sauce. Was great and can be modified to fit almost any taste. Could also use frozen rolls and compile it the night before - just stick it in a cold oven overnight and turn the oven on when you get up!
(18)
FRAMBUESA
08/11/2005
This was fantastic! I stuck loosely to the recipe using just 2 jumbo buttermilk tube biscuits (accidentally) adding about 1 or 2 tablespoons of vanilla using 1 quart-sized ziplock bag of blueberries for the entire recipe and using the remaining sugar/cinnamon mixture that I rolled the biscuits in for the sugar/cinnamon/butter mix that I boiled on the stove. Even with these adjustments it came out great. We didin't even wait for it to cool before we all dug in.
(17)
Anonymous
04/14/2003
This is a wonderful recipe the whole family will enjoy!
(16)
Paula Kreft
09/11/2005
I only used 2 tubes of biscuits and ended up making extra sauce because I thought the finished product was too dry; maybe I boiled the sauce too long because I was doing other things at the same time. It was good and some people had "seconds and thirds". Suggest using margarine as directed because using real butter gave it more of a 'butter' flavor. than 'blueberry'.
(10)