Preheat your oven to 350°F (175°C).

Generously grease a 10- to 12-cup Bundt pan with butter or nonstick cooking spray. Make sure you coat the center tube, sides, and all the small grooves to prevent sticking.

Place the pan on a baking sheet to catch any butter or blueberry juices that may bubble over during baking.

Step 2: Prepare the Biscuit Dough

Open the refrigerated biscuit cans and separate the biscuits.

Cut each biscuit into four smaller pieces using a sharp knife or kitchen scissors. Place the dough pieces in a large mixing bowl.

Sprinkle the tablespoon of flour over the blueberries and gently toss until they are lightly coated. This helps absorb some of the extra moisture released during baking.

If you are using lemon zest, add it to the blueberries at this stage.

Step 3: Make the Cinnamon Sugar Coating

In a small bowl, combine the granulated sugar and ground cinnamon.

Stir until evenly mixed.

In another bowl, combine the melted butter and vanilla extract.

Dip each dough piece into the melted butter mixture, then roll it in the cinnamon sugar until lightly coated.

Work in small batches to keep the dough pieces from sticking together.

Step 4: Layer the Dough and Blueberries

Arrange approximately one-third of the coated dough pieces in the prepared Bundt pan.

Scatter a portion of the blueberries over the dough, distributing them evenly.

Repeat the layers with the remaining dough pieces and blueberries, finishing with a layer of dough.

Pour any remaining melted butter mixture over the top, followed by any leftover cinnamon sugar.

Try to distribute the blueberries throughout the pan rather than placing them all in one area. This helps every serving contain a little blueberry goodness.

Step 5: Bake Until Golden

Place the Bundt pan in the preheated oven and bake for approximately 40 to 50 minutes.

The top should become golden brown, and the center should be thoroughly cooked. If the top starts browning too quickly, loosely cover the pan with aluminum foil during the final part of baking.

Because the dough pieces and blueberries create a thick center, check the middle carefully before removing the bread from the oven. If the center still looks doughy, continue baking in 5-minute increments.

Remove the pan from the oven and allow it to rest for approximately 10 to 15 minutes.

Step 6: Prepare the Vanilla Glaze

While the bread rests, prepare the glaze.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

If the glaze is too thick, add a little more milk, about 1 teaspoon at a time. If it is too thin, add a little extra powdered sugar.

You want a consistency that is thick enough to drizzle slowly over the bread.

Step 7: Remove and Glaze the Bread

Carefully run a thin spatula around the edges of the bread if necessary.

Place a serving plate over the Bundt pan and carefully invert it. Lift the pan slowly to release the bread.

Allow it to cool slightly, then drizzle the vanilla glaze generously over the top.

For an extra pretty finish, sprinkle a few fresh blueberries and a little lemon zest over the glaze.

Serve warm and let everyone pull apart their own delicious pieces!