Blueberry Lemon Monkey Bread Recipe
Your favorite brunch recipe: Blueberry Lemon Monkey Bread! Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!
Servings: 8 servings
Calories: 687kcal
Cost: $8
Ingredients
- 2 cans Pillsbury Grands! Biscuits
- ½ cup (1000g) granulated sugar
- 1 tablespoon lemon zest from one lemon
- 1 pint blueberries washed and drained
- ½ cup (113g) unsalted butter melted
- ½ cup (100g) packed brown sugar
- ½ cup (57g) powdered sugar
- 2-3 tablespoons (30-45ml) lemon juice
Instructions
- Preheat oven to 350°F. Spray a Bundt cake pan with nonstick cooking spray.
- Slice biscuits into 4 pieces each (for 48 total pieces). Place them in a large gallon size ziploc bag. Add granulated sugar and lemon zest. Seal the bag and shake to coat.
- Place half the biscuit pieces in the prepared pan. Top with half the blueberries, repeat for remaining biscuits and blueberries.
- Stir together melted butter and brown sugar. Pour over the biscuits in pan.
- Place bundt pan on a cookie sheet. Bake for 40-50 minutes, or until the biscuits are golden and cooked through. Let sit 10 minutes, then invert onto serving plate.
- Make the glaze: whisk powdered sugar and lemon juice in a small bowl. Drizzle over monkey bread. Serve warm.
- Store loosely covered in the refrigerator for up to 3 days.
Notes
- Butter melts the easiest when it's room temperature.
- You can cut this recipe in half and bake it in a 9x5-inch loaf pan.
Nutrition
Serving: 1serving | Calories: 687kcal | Carbohydrates: 98g | Protein: 7g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 1094mg | Potassium: 322mg | Fiber: 3g | Sugar: 43g | Vitamin A: 385IU | Vitamin C: 8.2mg | Calcium: 75mg | Iron: 4.1mg