Blueberry Monkey Bread

• 4 cans Pillsbury biscuits
• 1/2 c. flour
• 1/2 c. sugar
• 1/4 c. butter, softened
• 1/2 tsp. cinnamon
• 1 can blueberry pie filling
• 1 stick butter
• 1 1/2 c. powdered sugar
• 3 oz. cream cheese
• 3 Tbsp. fat free half & half (or milk)
• 1 tsp. lemon juice

1. 1. Unroll biscuits and cut into quarters.
2. 2. In a large bowl, mix 1/2 c. flour, 1/2 c. sugar, 1/4 c. softened butter, and 1/2 tsp. cinnamon until crumbly. Add quartered biscuits and stir gently to coat.
3. 3. In a medium saucepan, mix 1 can blueberry pie filling and 1 stick of butter. Bring to a boil and stir for 2 min. Remove from heat.
4. 4. Pour blueberry sauce over biscuit mixture and stir gently to combine.
5. 5. Pour biscuits and sauce into a greased 6-cup bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
6. 6. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon j6. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
7. 7. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
8. 8. Drizzle with icing; serve warm.

biscuits, flour, sugar, butter, cinnamon, blueberry pie filling, butter, powdered sugar, cream cheese, milk, lemon juice

Taken from www.epicurious.com/recipes/member/views/blueberry-monkey-bread-52468511 (may not work)