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Ingredients
Blueberry Compote:
- 1 bag frozen blueberries 16 oz
- 1/2 cup sugar
- 2 Tbsp cornstarch
Pull-Apart Bread:
- 1 tube (16.3 oz) refrigerated jumbo biscuits
- 1/2 cup sugar
- 2 Tbsp ground cinnamon
- 4 Tbsp butter
Ingredients
Blueberry Compote:
Pull-Apart Bread:
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Instructions
Blueberry Compote:
- Combine frozen blueberries, sugar, and cornstarch in a medium saucepan, bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Remove from heat and cool to room temperature.
- Refrigerate until mixture is a thick jam-like consistency, at least 8 hours.
Pull-Apart Bread:
- Preheat oven to 375 degrees.
- Generously grease a 9-x5-inch loaf pan with nonstick cooking spray or butter.
- Divide each piece of biscuit dough into thirds.
- Spoon 1 teaspoon chilled blueberry compote into the center of each dough piece.
- Carefully fold dough over top of the blueberry compote and firmly pinch the seams closed.
- If necessary, wet edges of dough with cold water to secure seams.
- Roll filled dough gently between your hands to smooth out the seams and form a ball.
- Repeat until all pieces of dough are filled.
- (You will have additional blueberry compote left to serve with baked pull-apart bread.)
- Microwave butter in a bowl until melted.
- Combine sugar and cinnamon in another bowl.
- Dip each stuffed dough ball in melted butter, roll in cinnamon sugar, and arrange in prepared loaf pan; forming two layers.
- Bake for 30–35 minutes, or until top of loaf is golden brown, has puffed up, and is baked through.
- Let stand for 10 minutes.
- Serve hot with remaining blueberry compote.
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