This fun and yummy, pull-apart sweet quick bread is made by layering quartered refrigerated biscuits, dipped in sugar, with blueberries into a Bundt pan, then a buttery-brown sugar syrup is poured over the top and baked.

Blueberry Monkey Bread

2/3 cup granulated sugar
1 tablespoon ground cinnamon

4 (10-ounce) packages refrigerated buttermilk biscuits
1 1/4 cups fresh or frozen blueberries - divided use

3/4 cup (1 1/4 sticks) butter or margarine
2/3 cup brown sugar

1 tablespoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Thoroughly grease a 10 x 4-inch tube pan.
2. Mix 2/3 cup sugar and 1 tablespoon cinnamon. Set aside.
3. Cut biscuits in quarters. Roll each piece in sugar mixture.
4. Arrange about one-fourth of the sugared-biscuit pieces and 1/4 cup of the blueberries in an even layer in pan. Repeat three more times.
5. In saucepan melt butter; stir in brown sugar, the remaining 1/4 cup blueberries and cinnamon. Cook, stirring frequently until sugar is dissolved. Remove from heat and stir in vanilla. Pour hot syrup over biscuit/blueberry mixture in pan.
6. Bake for 65 minutes or until done. Turn out onto serving plate.

Makes 8 to 10 servings.