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This Lemon Blueberry Monkey Bread will be your favorite brunch recipe. Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!
Blueberry Lemon Monkey Bread – the perfect combo!
Monkey bread is one of my favorite recipes to make! It is also my families favorite. It is a perfect sweet brunch and breakfast recipe. We make monkey bread every year for Christmas. I’ve made it in a slow-cooker and with frozen dinner rolls. For this version I made it blueberry lemon, which is a super popular flavor combination, especially in the summer.
Lemon and blueberry compliment each other so well and this pull-apart bread has an amazing lemon glaze! This recipe is a must make if you are looking for a sweet brunch recipe for Easter, Mother’s Day, Christmas or any day!
Ingredients Needed
- Pillsbury Grands! Biscuits: You can use whatever brand you prefer. Grands! are a little larger than other brands so pay attention to what you buy.
- Lemon Zest: Lemon zest is so important for flavor.
- Blueberries: Make sure to wash and dry them before adding them in. You can use thawed frozen berries as well.
- Unsalted Butter: You can use salted butter if that’s all you have.
- Granulated Sugar and Brown Sugar: One for the biscuits and one for the butter mixture.
- Powdered Sugar and Lemon Juice: For the amazing glaze.
How do you make Easy Monkey Bread?
- Slice biscuits into 4 pieces each. 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 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.
Expert Tips
- When washing your blueberries, it is always important to remember to dry them well. If there is leftover liquid, it could get into the batter and water it down.
- You know it is done when it turns a beautiful golden brown!
- Store loosely covered in the refrigerator for up to 3 days.
FAQs
You can! I would recommend breaking apart the monkey bread to freeze so it is easy to grab and defrost. Freeze this recipe in an airtight container for put to 2 months.
Blueberry Lemon Monkey Bread Recipe
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.
Recipe Notes
- Butter melts the easiest when it’s room temperature.
- You can cut this recipe in half and bake it in a 9×5-inch loaf pan.
Recipe Nutrition
Last Updated on March 31, 2024
I’m always altering recipes after the first time I prepare it. Wouldn’t change a thing! Delish! Thank you 🙏🏼
I love this recipe! It is so easy. I always use a Bundt pan and it comes out perfect every time. I have also used a jumbo muffin pan for a crowd that way everyone has their own. And it takes 10-15 min at 350.
Hi!
Great idea..how many muffins does this make?
I love this recipe! It. Is so easy. I always you a Bundt pan and it comes out perfect every time. I have also used a jumbo muffin pan for a crowd that way everyone has their own. And it takes 10-15 min at 350.
Have tried this recipe twice and both times the biscuits were not fully baked even after 45 minutes.
I used two tubes of 16.3 ounce Pillsberry Grands biscuits. I use the same amount in another monkey bread recipe that is successfully baked after 30 minutes at 350°.
This one is a fail in my opinion.
When it comes to baking monkey bread sometimes the center takes longer – it depends on the pan. If you notice it browning too much on the top before the center is done, you can lower the oven temp 25° and/or loosely tent the pan with foil to help it. It always takes the center longer when it’s in a bundt pan – and sometimes some ovens burn hotter in certain areas and can brown it on top before it’s done. In the future when you make monkey bread I suggest using a 9×13 pan if you find that’s an issue – it bakes more evenly that way.
Looks so yummy! Has anyone tried it with frozen blueberries? If so do you thaw before assembly or leave frozen? I can’t wait to make! 😁
Do you have biscuits left over? 16 biscuits sliced into four pieces each is 64 pieces. Did I miss something? Can I use that many or should I divide the recipe into pans? Thanks
I just updated the recipe – you just need 2 cans grands biscuits!
If you only use 1 can of biscuits and bake in a square pan or loaf pan, does the baking time change at all?
Really looks good.
It will be a bit less, check at 20 minutes (longer for loaf pan than square pan)
Thank you so much for your quick reply. It is appreciated.
Followed recipe step by step. Turned out great!
this lemon blueberry monkey bread is calling my name for Christmas morning. It sounds So good! thanks for all the recipes thru out the year and I have a feeling you may be adding some turkey recipes to the mix with a 20# turkey. LOL That works for me. Happy Holidays in NY and thanks for sharing your darling doggie too. Shirley
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