Preheat your oven to 350°F (175°C). Grease a bundt pan with non-stick cooking spray or butter.

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

Open the biscuit dough and cut each biscuit into quarters.

Toss the biscuit pieces in the cinnamon-sugar mixture until well coated.

Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan.

Sprinkle half of the fresh blueberries over the biscuit layer.

Add the remaining biscuit pieces on top, followed by the rest of the blueberries.

In a separate bowl, mix the melted butter, brown sugar, and vanilla extract until combined. Pour this mixture evenly over the biscuit and blueberry layers in the bundt pan.

Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.

Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate.

In a small bowl, whisk together the powdered sugar and milk to create a drizzle. Drizzle over the warm monkey bread before serving.