The not-so-fun parts of food blogging are the recipe-fails that happen along the way to get to recipe-successes that actually make it onto the site. I had an idea for this berries and cream baked breakfast treat all the way back over the holidays last year. I originally tried this idea as more of a french-toast casserole and I just couldn’t get the proportions right, it was too dry or too sticky or not quite what my flavor vision had been when I thought it up. With Mother’s Day coming up this weekend, and Memorial Day just around the corner, I decided to give my idea another try after taking it back to the drawing board for a new approach. I ditched the french toast technique and instead used some good ol’ fashioned Pillsbury biscuit dough baked like a monkey-bread in a bundt pan. I layered some of the berries and cream cheese in the middle of the little cinnamon-sugar biscuit bites and then finished it off with a fluffy cream cheese frosting topping and more fresh berries. It took me 6-months to get it right, but the testing was worth it! Scroll down to get the full recipe:
- Butter, to coat pan
- 2 Cans of Prepared Biscuit Dough
- 2 Tbsp of White Sugar
- 1 Tsp of Cinnamon
- ½ Cup of Blueberries, plus more for garnish
- ½ Cup of Chopped Strawberries, plus more for garnish
- 4 Oz of Cream Cheese, divided
- ¼ Cup of Powdered Sugar
- 3 Tbsp of Milk
- 1 Tsp of Vanilla extract
- Preheat oven to 350 degrees, prepare a bundt pan by coating the inside lightly with butter.
- Open the cans of biscuits and chop each biscuit into six pieces, rolling each one into small balls and tossing in a bowl.
- Sprinkle the cut biscuit pieces with sugar and cinnamon.
- Place half of the biscuit pieces inside the bundt pan and then layer the blueberries and chopped strawberries on top.
- Take 1 ounce of the cream cheese and cut it into ½" cubes, placing the pieces on top of the berry layer.
- Layer the remaining cinnamon-sugar coated biscuits pieces over the berries and cream cheese and pat down lightly before placing the bundt pan in the oven to bake for about 25 minutes.
- While the bundt is baking, make the cream cheese frosting topping by combining the remains 3 ounces of cream cheese with powdered sugar, milk and vanilla extract. Use a hand mixer to combine the ingredients until fluffy and smooth.
- Remove the cake from the oven and turn over the pan onto a cool rack to allow the cake to drop from the bundt pan and rest until room temperature.
- Spread the cream cheese frosting around the rim of the bundt cake and top with additional fresh berries before slicing and serving.
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