A 8 or 9 inch bundt pan works well for baking this monkey bread.
Author: Ria
Recipe type: Snack
Ingredients
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
Directions
Soak the blueberries in one cup of warm water for 30 minutes. Drain and keep aside.
Lightly toast the pecans. Let cool and keep aside.
Mix half a cup of brown sugar with the cinnamon and spread flat on a platter.
Melt together 1 ½ cup brown sugar and ¾ cup butter. When fully melted, remove from heat.
Pour a quarter of the butter-sugar mix into the bundt pan and swirl around to coat the bottom. Keep aside.
Pre-heat the oven to 350 degrees farenheit.
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.
On a floured surface, roll the dough into a log and cut into three pieces.
Take one of the pieces and roll it into a longish rope.
Cut the rope shaped dough into uniform sized pieces, about 1 inch in diameter.
Shape each piece of dough into a rough ball and roll in the brown sugar-cinnamon mix to coat.
Place the round shapes at the bottom of the bundt pan in a single layer.
Sprinkle half the pecans and blueberries over the dough.
Spoon a quarter of the butter-sugar mix evenly over the layers in the bundt pan.
Repeat the process with the remaining two portions of dough, interspersing with layers of pecans, blueberries and butter-sugar mix.
When all the dough is used up, pour the remaining butter-sugar mix on the top.
Place in the center of the oven and bake for 30 to 35 minutes.
When done, remove from the oven and allow to cool for 5 minutes.
Invert on to a serving platter and serve warm.
Recipe by Pepper Route at http://pepperroute.com/monkey-bread-with-pecans-and-blueberries/