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:

Berries and Cream Bundt Bread.
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 Servings
  • 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
  1. Preheat oven to 350 degrees, prepare a bundt pan by coating the inside lightly with butter.
  2. Open the cans of biscuits and chop each biscuit into six pieces, rolling each one into small balls and tossing in a bowl.
  3. Sprinkle the cut biscuit pieces with sugar and cinnamon.
  4. Place half of the biscuit pieces inside the bundt pan and then layer the blueberries and chopped strawberries on top.
  5. Take 1 ounce of the cream cheese and cut it into ½" cubes, placing the pieces on top of the berry layer.
  6. 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.
  7. 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.
  8. 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.
  9. Spread the cream cheese frosting around the rim of the bundt cake and top with additional fresh berries before slicing and serving.