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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!

monkey bread covered in glaze and blueberries and lemon slices.


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.
monkey bread covered in glaze and blueberries and lemon slices.

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

Can you freeze Monkey Bread?

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.

monkey bread covered in glaze and blueberries and lemon slices.

Blueberry Lemon Monkey Bread Recipe

4.74 from 15 votes
Your favorite brunch recipe: Blueberry Lemon Monkey Bread! Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Serving Size 1 serving

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
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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

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
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Last Updated on March 31, 2024



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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14 Comments

  1. I’m always altering recipes after the first time I prepare it. Wouldn’t change a thing! Delish! Thank you 🙏🏼

  2. 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.

  3. 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.

  4. 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.

    1. 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.