Monkey Bread with Pecans and Blueberries
A 8 or 9 inch bundt pan works well for baking this monkey bread.
Recipe type: Snack
  • 4 cups all purpose flour
  • 3 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup butter
  • 1 cup buttermilk
  • ½ cup pecans (can be replaced with walnuts)
  • ½ cup dried blueberries (can be any dried fruit)
  • ½ cup brown sugar
  • 1 tsp of cinnamon powder
  • ½ tsp nutmeg powder
  • 1 ½ cup brown sugar
  • ¾ cup butter
  1. Soak the blueberries in one cup of warm water for 30 minutes. Drain and keep aside.
  2. Lightly toast the pecans. Let cool and keep aside.
  3. Mix half a cup of brown sugar with the cinnamon and spread flat on a platter.
  4. Melt together 1 ½ cup brown sugar and ¾ cup butter. When fully melted, remove from heat.
  5. Pour a quarter of the butter-sugar mix into the bundt pan and swirl around to coat the bottom. Keep aside.
  6. Pre-heat the oven to 350 degrees farenheit.
  7. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Cut in ¾ cup of butter into the flour. Add the buttermilk and mix into a smooth dough.
  8. On a floured surface, roll the dough into a log and cut into three pieces.
  9. Take one of the pieces and roll it into a longish rope.
  10. Cut the rope shaped dough into uniform sized pieces, about 1 inch in diameter.
  11. Shape each piece of dough into a rough ball and roll in the brown sugar-cinnamon mix to coat.
  12. Place the round shapes at the bottom of the bundt pan in a single layer.
  13. Sprinkle half the pecans and blueberries over the dough.
  14. Spoon a quarter of the butter-sugar mix evenly over the layers in the bundt pan.
  15. Repeat the process with the remaining two portions of dough, interspersing with layers of pecans, blueberries and butter-sugar mix.
  16. When all the dough is used up, pour the remaining butter-sugar mix on the top.
  17. Place in the center of the oven and bake for 30 to 35 minutes.
  18. When done, remove from the oven and allow to cool for 5 minutes.
  19. Invert on to a serving platter and serve warm.
Recipe by Pepper Route at