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.

There are times where I like to tackle a complicated dish, but if I have a lot to make at one time I want simple!  You can make your own dough for this dish, but why in the hell would you want to:)  I use good ole’ fashioned grocery store canned biscuits.  With a lot of monkey bread recipes they will tell you to roll each individual piece of dough in the sugar mixture and then into the butter mixture, but I just put it all in a bowl and make sure everything is coated well, but  it is a lot quicker to just combine everything in a bowl.   Be sure and combine gently so you do not mush up all the blueberries.
If you do make this a day or two ahead do not pour the glaze over the cooked bread until you are ready to serve.  You will need to put the bread in a low temperature oven (250 degrees) for about 20 minutes to warm slowly and thoroughly and then pour the glaze over right before serving.
I like to use an Angel Food Cake “bundt” pan when making this recipe because it makes it easier to get the sticky bread out of the pan when you have a removable bottom, but you can use a regular bundt cake pan if that is what you have or if that is what you would get more use out of.  Now, I love me some fun kitchen gadgets, but if you want to keep your kitchen uncluttered then buy the essentials and a classic bundt pan is an essential if you like to bake.
Sticky, sugary monkey bread will make your kids happy, happy on Easter morning!

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.

Servings 8


  • 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)


  1. Preheat oven to 350°

  2. Grease bundt pan with cooking spray.

  3. Cut each biscuit into quarters and set aside.

  4.  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.

  5. Pour biscuit mixture into bundt pan.  Bake for 35 minutes.

  6. 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.

  7. 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. 

Needed Items