Mixed Berry Pull Apart Loaf!
Oh canned biscuits – is there ANYTHING you can’t do?
But one of my favorite recipes was this cranberry-brie pull apart loaf. I could not believe how something so simple – and using so few ingredients – could result in such an appealing and delicious snack.
I wanted to make another version – something more breakfast/brunch-y – and landed on this mixed berry beauty.
And again, it couldn’t be easier.
Simply slice the biscuits in half and toss in a mixture of granulated sugar and ground cardamom (one of my very favorite spices, and a nice change from cinnamon – try it!). Then layer each round with a mixture of cream cheese, lemon zest, more cardamom-sugar and berries. Top with a few whole berries, stack the rounds and lay them on their sides in a loaf pan. Place a few more berries on top.
Bake, drizzle with a 2-ingredient glaze and sprinkle with some more zest. Then serve warm and STAND BACK.
This is a great use for those bags of leftover berries you have in the freezer (you DO have leftover berries in the freezer, don’t you?).
Canned biscuits? I heart you.
1 can (16 ounces) refrigerated biscuits
1/2 cup granulated sugar
1/2 teaspoon ground cardamom (or cinnamon)
4 ounces cream cheese, room temperature
juice and zest of one lemon, separated
1/2 cup blueberries
1/2 cup raspberries
1 cup confectioner’s sugar
Pre-heat oven to 350 degrees; grease a 9″ x 5″ loaf pan (or line with parchment paper). Use a large knife to slice each biscuit in half, so that you have 16 rounds.
Combine the granulated sugar and cardamom in a pie plate. Coat both sides of the biscuit rounds with the mixture, then transfer to a baking sheet and use your hand to flatten slightly. Do not discard the sugar.
Beat half the cream cheese, 3 tablespoons of the cardamom sugar and one-fourth the lemon zest till fluffy. Add 1/4 cup blueberries and beat again till evenly incorporated. Evenly divide among 8 of the biscuit rounds; top with a few whole blueberries.
Clean out the bowl and beaters and repeat with the raspberries.
Make four stacks of the rounds, alternating the blueberry and raspberry fillings, then place each stack on its side in your prepared loaf pan. Scatter a few berries on top.
Bake for 30 – 40 minutes or till golden brown and cooked through (cover with foil if browning too quickly but the inside is not yet cooked through). Let cool in the pan on a wire rack for 10 minutes, then remove from pan and return to the rack.
Whisk the confectioner’s sugar with one tablespoon of lemon juice, adding more juice if needed till a thick but pourable consistency is achieved. Drizzle over the loaf, top with remaining lemon zest and serve warm.
This delicious recipe brought to you by Sheri Silver
More “shortcut” inspiration on Pinterest!