Blueberry Pull-Apart Bread

Ingredients

• 16.3 oz Buttery flaky Grands biscuits
• 1 can Blueberry pie filling (Use 1 tablespoon in the center of each biscuit half; the can size is not specified.)
• 2 cup Powdered sugar
• 6 tbsp Milk
• 2 tbsp Blueberry pie filling (For the icing.)
• Parchment paper (For lining the loaf pan.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.

2. 2

   Open the can of biscuits and separate the biscuits. Peel each biscuit in half to create thinner layers, then lay the halves on the work surface.

3. 3

   Place 1 tablespoon of blueberry pie filling in the center of each biscuit half.

4. 4

   Stack the filled biscuit halves on top of one another.

5. 5

   Carefully place the stack horizontally into the prepared loaf pan.

6. 6

   Bake for 30 minutes, or until golden and cooked through.

7. 7

   While the bread bakes, combine the powdered sugar, milk, and 2 tablespoons of blueberry pie filling in a bowl. Mix until smooth and well blended.

8. 8

   When the bread is done, remove it from the oven and let it cool slightly.

9. 9

   Drizzle the blueberry icing over the cooled pull-apart bread. Pull apart and serve.

Notes

The source does not specify the can size for blueberry pie filling or the yield of the biscuit can, so the total filling amount needed for the biscuit centers is unclear. The transcript says heavy cream for the icing, but the written recipe specifies milk; milk is retained from the primary source. The transcript mentions spreading/pouring the icing and tasting the bread; the written recipe specifies drizzling it over the cooled bread.

Nutrition per serving

• dessert
• sweet
• baked
• quick dessert
• blueberry
• pull-apart