Blueberry Breakfast Loaf
This recipe started off as a special occasion treat and has slowly become a regular weekly breakfast item. It’s perfect for brunch or breakfast, and served with a little bit of vanilla ice cream it also makes an amazing dessert. It’s delicious straight out of the pan, or you can dip it in egg and fry it up as an extra fancy french toast.
The standard recipe is in a loaf pan (or loaf bundt pan), but can easily be doubled and baked in a standard bundt pan. Simply add about 5 minutes to the baking time to make sure that it cooks the biscuit dough through.
Equipment I use:
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Blueberry Breakfast Loaf
Equipment
- bundt or loaf pan
Ingredients
- 2 pkg Pillsbury Grands flaky biscuits 8 biscuit/16 oz package
- ⅓ cup frozen blueberries
- 1 lemon juiced
- ⅓ cup sugar
- ½ Tbsp cinnamon
- ½ stick butter melted
- powdered sugar for dusting
Instructions
- Preheat oven to 375°F
- Brush the bundt/loaf pan thoroughly with melted butter.
- Sprinkle about half of the frozen blueberries into the bottom of the pan.
- In one shallow dish, mix sugar and cinnamon. In another shallow dish, pour your lemon juice.
- Dip the biscuits one at a time in the lemon juice (both sides), and then coat lightly with cinnamon and sugar mixture. Then stand them up on their sides in the loaf pan on top of the blueberries.
- Add the remainder of the blueberries, placing some of them between the biscuits. Brush with the remaining melted butter.
- Bake 30-35 minutes until the top is golden brown and has formed a lightly caramelized crust. (~33 minutes in my oven for a standard loaf. 35+ for a full bundt pan)
- Turn over onto a plate (optional) and sprinkle with powdered sugar (also optional, but very pretty and tasty).
Notes
- If desired, the recipe can be cut in half and baked in a loaf pan or half-bundt pan, however we have had most consistent and preferred results with a full bundt pan.
