Blueberry Breakfast Loaf
An easy and delicious breakfast, brunch, or dessert recipe. Flaky buiscuits with sugar, butter, and blueberries.
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.