Blueberry Lemon Monkey Bread
Your favorite brunch recipe: Blueberry Lemon Monkey Bread! Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!
Servings 8 servings
- 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