Blueberry Pull-Apart Bread


  • 2 16 oz cans refrigerated biscuits
  • 1 cup fresh blueberries divided use
  • ½ block (4 oz) cream cheese softened
  • ¼ cup sugar
  • 2 tbsp milk
  • for the topping:
  • melted butter
  • sugar

Preheat oven to 350f degrees. Spray a 9-inch loaf pan with nonstick cooking spray.
In a bowl, blend together cream cheese, sugar, milk, and half of your blueberries with a hand mixer until smooth.

Roll out biscuits until flattened.
Spread blueberry cream cheese mixture on top of flattened biscuits.

Toss a few blueberries on each piece, then stack up into two equal stacks.
Place the blueberry stacks inside the prepared loaf pan.

Sprinkle a few more blueberries on top, brush with butter, and bake covered, at 350f degrees, for 30-35 minutes, or until top is golden and bread is cooked through. *If your top is cooked but your inside isn’t, cover tightly with foil again and bake an additional 15-20 minutes.

Once fully baked, brush with melted butter, sprinkle with some sugar, and serve warm.