Ingredients

4 cans Pillsbury biscuits

1/2 c. flour

1/2 c. sugar

1/4 c. butter, softened

1/2 tsp. cinnamon

1 can blueberry pie filling

1 stick butter

1 1/2 c. powdered sugar

3 oz. cream cheese

3 Tbsp. fat free half & half (or milk)

1 tsp. lemon juice

Preparation

  1. Unroll biscuits and cut into quarters.
  2. In a large bowl, mix 1/2 c. flour, 1/2 c. sugar, 1/4 c. softened butter, and 1/2 tsp. cinnamon until crumbly. Add quartered biscuits and stir gently to coat.
  3. In a medium saucepan, mix 1 can blueberry pie filling and 1 stick of butter. Bring to a boil and stir for 2 min. Remove from heat.
  4. Pour blueberry sauce over biscuit mixture and stir gently to combine.
  5. Pour biscuits and sauce into a greased 6-cup bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
  6. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon j6. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
  7. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
  8. Drizzle with icing; serve warm.