I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Blueberry Cinnamon Ring
...in your mind.
Blueberry Cinnamon Ring

Blueberry Cinnamon Ring


  • 4-10 ounce cans (5 each) buttermilk refrigerator biscuits
  • 3/4 cup frozen blueberries, small berries if you can find them
  • 1/3 cup lemon juice
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • melted butter
  • Powdered sugar to make it pretty


  1. Preheat oven to 375
  2. Butter bundt pan really well
  3. Mix cinnamon and sugar together in a small bowl, set aside
  4. Place about 1/2 the berries in bottom of pan
  5. Separate biscuits - dip in lemon juice, then in sugar mixture and stand then up on their sides on the blueberries in the bottom of the pan - I ended up using only 17, they would all fit.
  6. Scatter remaining berries on top - but push some of them through into and between biscuits
  7. Bake approximately 30 minutes, or until brown and firm-ish to the touch
  8. Loosen edges carefully, put a large plate on top and turn over to unmold
  9. Let cool about 5 minutes, then dust top with powdered sugar
  10. Voila - it’s gorgeous, and don’t forget to make French toast out of it too!