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blueberry monkey bread on plate
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4.70 from 13 votes

Blueberry Lemon Monkey Bread

Your favorite brunch recipe: Blueberry Lemon Monkey Bread! Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 687kcal
Author: Dorothy Kern
Cost: $8


  • 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


  • Preheat oven to 350°F. Spray a Bundt 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.


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