Blueberry Monkey Bread

1. Preheat your oven to 350°F (175°C). Grease a bundt pan well to make sure the bread doesn’t stick.
2. Take the biscuit dough out of the cans and cut each biscuit into quarters or sixths, whichever you prefer.
3. In a small bowl, mix together the flour, granulated sugar, cinnamon, and softened butter until it’s crumbly. Put this mixture into a gallon-size Ziploc bag, then add the cut biscuits. Shake the bag to coat the biscuits evenly with the mixture.
4. In a medium saucepan, combine the blueberry pie filling and 4 tablespoons of butter. Heat it on medium until it starts to gently boil, stirring constantly for about 2 minutes. Then take it off the heat.
5. Pour the blueberry sauce over the coated biscuit pieces and gently stir to mix them together. Put the biscuit and blueberry mix into the prepared bundt pan, making sure it’s spread out evenly. Put the bundt pan on a baking sheet to catch any drips, then bake in the preheated oven for 45 minutes or until the bread is a nice golden brown.
6. While the bread is baking, make the icing by mixing together the powdered sugar, cream cheese, milk, and lemon juice until it’s smooth.
7. Once the bread is done baking, let it cool in the pan for 5-10 minutes. Then carefully flip it onto a serving plate and drizzle the warm monkey bread with the prepared icing.
8. Serve it up right away and enjoy the deliciousness!