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Blueberry Monkey Bread

2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/4 cups blueberries
2/3 cup brown sugar
1 1/4 sticks (10 tablespoons) butter
1 teaspoon vanilla extract
1 tablespoon cinnamon
4 (10 ounce) packages refrigerated buttermilk biscuitsPreheat oven to 350 degrees F. Thoroughly grease a 10 x 4-inch tube pan.Mix granulated sugar and 1 tablespoon cinnamon.Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done.Lift or turn out onto cake plate.Makes 8 to 10 servings.

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