Lemon Blueberry Monkey Bread
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Fresh blueberries meet bright lemon flavors in this recipe for Lemon Blueberry Monkey Bread. This monkey bread makes a great dessert for breakfast recipe or a summer potluck dessert. They'll love pulling this tasty monkey bread apart!
What You'll Need:
- 2 (16.3-ounce) cans refrigerated buttermilk biscuits
- 1 1/2 sticks (3/4 cup) butter, melted
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 3/4 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
What To Do:
- Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
- Cut each biscuit into 6 pieces and place in a large bowl. Add butter, granulated sugar, and lemon zest and toss gently until evenly coated. Add blueberries and mix well. Evenly place biscuit mixture in Bundt pan.
- Bake 45 to 50 minutes, or until golden brown and dough is cooked in center. Cool 10 to 15 minutes, then invert onto a platter. Let cool.
- In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Drizzle over monkey bread and serve.
Nutritional InformationShow More
Servings Per Recipe: 10
- Calories 497
- Calories from Fat 193
- Total Fat 21g 33 %
- Saturated Fat 8.8g 44 %
- Trans Fat 0.4g 0 %
- Protein 6.4g 13 %
- Cholesterol 24mg 8 %
- Sodium 1,001mg 42 %
- Total Carbohydrates 71g 24 %
- Dietary Fiber 1.1g 4 %
- Sugars 37g 0 %
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