Blueberry Cream Cheese Pull Apart Recipes

BLUEBERRY BUCKLE PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
• Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
• Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
• Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
• Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
• Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
• Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.

BLUEBERRY CREAM CHEESE PULL APART

Steps:

• Cut rolls in half and place cut side down in a sprayed 9-inch round baking pan.
• Cover with plastic wrap and let rise 30 minutes.
• Remove wrap, brush rolls with melted butter and sprinkle with blueberries.
• Combine softened cream cheese, egg, 2 tablespoons sugar and lemon juice and spread over rolls.
• Combine brown sugar, remaining white sugar and lemon zest and sprinkle over cream cheese mixture.
• Cover with plastic wrap again and let rise until double in size.
• Remove wrap, place pan on a baking sheet to catch drips and bake at 350°F 20 minutes.
• Cover with foil to prevent over browning and bake an additional 7-9 minutes.
• Allow to cool for 10 minutes.
• Combine icing ingredients and drizzle over rolls.