Monkey bread is so yummy, delicious, easy and a perfect make ahead dessert for a brunch. You can serve it warm or at room temperature. There are a lot of ways to make monkey bread, but you know me-I like to do things easy and simple, especially if I am making a menu with lots of dishes. This is an EASY spring monkey bread recipe.
Lemon Blueberry Monkey Bread
Fresh blueberries and slightly tart lemon makes this easy monkey bread a perfect dessert or brunch addition. It can be served warm out of the oven or at room temperature.
- 2 Cans Pillsbury Southern Homestyle Biscuits
- 6 Tablespoons Butter
- 1/2 Cup Sugar
- 2 2 Lemons, zested
- 1 1/2 Cups Fresh blueberries
- 5 Tablespoons Butter, melted
- 1 Cup Powdered sugar
- 1 1 lemon juiced (you may need 2 if the lemons are small or not as fresh)
Preheat oven to 350°
Grease bundt pan with cooking spray.
Cut each biscuit into quarters and set aside.
In a large bowl combine melted butter, sugar, zest and biscuits. Gently fold in blueberries. Make sure that everything is combined well and that each biscuit is coated in the sugar mixture.
Pour biscuit mixture into bundt pan. Bake for 35 minutes.
While the bread is baking make the glaze by whisking together the 5 tablespoons melted butter, powdered sugar and lemon juice. If the glaze is too thin add more sugar and if the glaze is too thick then add more lemon juice.
Once the bread is cooked remove from the pan and place on serving dish. Immediately pour the glaze over the bread. You can serve warm or let cool to room temperature.
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