So the inspiration for my latest lazy recipe comes straight from the depths of one of the most Pinteresty recipe boards out there - monkey bread! It's a combination of some of my favorite things: cinnamon, sugar, and biscuits...did I mention biscuits?
I'm not a super fan of monkey bread,so with this recipe - I decided to kick cinnamon to the curb and let biscuits and sugar hang around to create something amazzzing (obvious choice).
Who's sick of eating bananas and air for breakfast besides me? Everyone. Since I love dessert so much, it was clear that this spin on a recipe for breakfast goodies really needed to resemble a dessert in disguise (if you can resemble something in disguise).
You might be thinking - "Blueberry Burnt Cake? She must have meant bundt." Well let me stop you right there - I meant burnt, people.
As I sit here in the chair in front of my stove, fire extinguisher not in hand, but in mind, and in close reach, I peer through the billows of smoke trying to see and breathe to make sure that my blueberry burnt cake looks okay. As thoughts of my house catching on fire danced through my head, I couldn't help but think of how great this would taste - even if it is extra crispy. Now with that said, I will defer back to the famous "no pain, no gain." And in this case, pain = gain in all kinds of ways other than your pants' size. But enough about my journey to bring you this creation, let's see how you can make this yourself!
1. Spray a 13x9in glass pan with Pam.
2. Grab both cans of Pillsbury biscuits and attempt to open them using their label-ripping, can-opening technology that has never once been successful.
3. Once you've failed at step 2 and have fully ripped the label off of the cans and they still haven't popped to no surprise, twist the cans with your hands to force open.
4. Dump out all of the biscuits and throw out the biscuits on each end (I've come to notice that the end biscuits always have flakes of the metal can all over them and while I am all for flavor I don't think that's one anyone should eat.)
5. Cut each biscuit into fours. And if you're like me and you have no clean, regular knives - a butcher knife can be substituted. This is just like if a murderer needed to slice biscuits.
6. Once each biscuit in both cans has been cut into 4 quarters - completely cover and line the bottom of the glass pan with biscuit pieces.
7. Next, slice the stick of butter into a bunch of little squares and place the squares on top of the biscuits - you might feel this is too much butter - but it's not.
8. Sprinkle 1/2 cup of sugar over the biscuits
9. Grab as many white chocolate chips as you want and sprinkle over the entire layer of biscuits. There is no such thing as too many, so just stop once your instincts kick in.
10. In a small bowl, combine one small package of fresh blueberries, 1/2 cup of sugar, and 1/4 cup of water
11. Using a fork, press down on the blueberries to mash them together with the sugar and water - mix thoroughly to ensure that you are mixing in all of the sugar - every grain counts!
12. Spread the blueberry mixture over the chocolate chips. (Drool)
13. Sprinkle some more sugar on top (optional but not really)
14. Follow the directions on the Betty Crocker blueberry muffin box. (You will need 1/2 cup of water, 1/4 cup of vegetable oil, 2 eggs, and the can of blueberries that comes with the box). make sure to drain the can or else your burnt cake will be too runny! (Boo)
15. Grab the 2 extra-large, already-made, bakery muffins and break apart into chunks - mix these in with the Betty Crocker mix before you eat them all.
15. Once everything has been fully mixed together - dump the mix onto the biscuit mixture and spread evenly.
16. Pop in the oven at 375 degrees for about 45 minutes - 1 hour. You may want to possibly stick a cookie sheet on the rack below in case the blueberry mixture starts to boil over - you don't want this to burn to the bottom of your oven and almost set your house on fire. In case that's a thing that can happen...
17. Once it's done, stick a knife in the middle and pull back out to make sure there is no goopy batter left on the knife - if there is, keep baking unfortunately, if not - let it cool and enjoy!!!
After eating a slice of this heavenly burnt cake, air will never taste the same again.
ENJOY!!!
INGREDIENTS:
(2) packs of large poppable, Pillsbury canned biscuits
(1) stick of blue Bonnet butter
(1/2 cup) sugar
(A handful) of nestle, white chocolate chips
(1) box of Betty Crocker wild blueberry muffin mix
(2) eggs
(1/2 cup) water
(1/4 cup) vegetable oil
(1) package of real blueberries
(1/2 cup) sugar
(1/4 cup) water
(2) large bakery muffins from Wal-mart or Giant Eagle (the best muffins in the world)