Apricot Blueberry Monkey Bread



(16oz.) cans of pre-made biscuit dough
Cup Blueberries
1 Cup B & R Farms Dried Apricots, diced
1/2 Cup Sugar
Cup Brown Sugar
3/4 C Melted Butter



Preheat oven to 350 Deg F. Grease a Bundt pan.

Take the raw biscuit dough and cut into quarters. Roll the pieces of dough in the sugar to coat. Drop the sugar coated dough into the bundt pan and add fruit between layers.

Once all the dough is added, combine melted butter and brown sugar, it will be thick, so just evenly distribute over top.
Bake for 30 minutes watching the top for burning and making sure that the inside is cooked through. You can tent the bread with some foil if you need to cook it a bit longer.

Allow to cool for 10 minutes, then flip over onto a serving platter.

Make a sugar glaze with 1 Cup Powdered Sugar and a few tablespoons of milk. Stir to a thin consistency and drizzle over Monkey Bread.