Ingredients

• 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

Instructions
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.

Nutrition Facts
Blueberry Pull-Apart Bread
Amount Per Serving
Calories 451 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 1070mg 45%
Potassium 273mg 8%
Total Carbohydrates 64g 21%
Dietary Fiber 1g 4%
Sugars 12g
Protein 7g 14%
Vitamin A 0.2%
Vitamin C 2.2%
Calcium 6%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.