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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.
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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.
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.
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