Description
Lemon Blueberry Monkey Bread is a soft, sticky pull-apart breakfast treat made with biscuit dough, fresh blueberries, lemon zest, and a sweet blueberry glaze.
Ingredients
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup blueberry preserves
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups fresh blueberries
2 cans refrigerated biscuit dough, about 16 ounces each
Additional sugar, for coating dough
Lemon zest, to taste
Instructions
1. Preheat the oven to 350°F and grease a bundt pan very well.
2. Cut the refrigerated biscuit dough into small pieces.
3. Mix additional sugar with lemon zest, then coat each dough piece evenly.
4. In a bowl, stir melted butter, white sugar, blueberry preserves, lemon juice, and vanilla extract until combined.
5. Layer half of the coated dough pieces in the prepared bundt pan.
6. Add fresh blueberries over the first dough layer.
7. Top with the remaining coated dough pieces.
8. Pour the lemon blueberry sauce evenly over everything.
9. Bake for 35 to 45 minutes, or until the dough cooks through and turns golden brown.
10. Let the bread cool for 5 to 10 minutes.
11. Invert the warm monkey bread onto a serving plate and serve warm.
Notes
Grease the bundt pan thoroughly so the bread releases cleanly.
Let the bread rest briefly after baking, but do not wait too long before inverting.
Layer blueberries in the center for better flavor distribution.
Adjust sweetness by reducing or increasing the sugar or blueberry preserves.
Best served warm for a soft pull-apart texture and sticky glaze.
Store leftovers covered at room temperature for a short time, or refrigerate and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg