It’s Spring and you know what that means - blueberry lemon things for days! This Blueberry Lemon Monkey Bread is pretty much the perfect Spring breakfast, brunch, or even dessert to make. Monkey bread of any kind has been one of my go-to breakfast options for years now. I think it all started when my little was actually little and monkey bread was one of those things that was easy for little fingers to grab and eat.

This monkey bread here is loaded up with big beautiful fresh blueberries and lemony goodness. It’s bright with the citrus of the lemon zest and has that hint of sweetness from the blueberries. Now, you could top this monkey bread off with some icing drizzle, but I thought it was pretty unneeded. A quick sift of some powdered sugar and some extra lemon zest and it was perfection!

As with most monkey bread, this reheats pretty well and can be enjoyed for 3-5 days if it’s stored covered in the fridge. Plus, you get 8 FULL big servings with this monkey bread. Not to shabby for just over 300 calories if you ask me!

This Blueberry Lemon Monkey Bread would make for the most ultimate and fabulous Easter breakfast or brunch addition too.

Blueberry Lemon Monkey Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 30 MinInactive time: 15 MinTotal time: 55 Min

This monkey bread takes on the fun and delicious twist of blueberries and lemon baked right in! Perfect for Spring weekend brunches to share. Or not!

Ingredients

1/2 Pint Blueberries
2 Tbsp. Sugar
1 Tsp. Lemon Juice
2 (16 Oz.) Cans Refrigerated Biscuit Dough
1/2 C. Natural Sweetener
3 Tbsp. Lemon Zest (+ More for garnish!)
2 Tbsp. Melted Butter

Instructions

Combine the 1/2 pint blueberries, 2 Tbsp. sugar, and 1 Tsp. lemon juice together in a bowl and allow them to sit together. (You can do this up to a day ahead of time.)
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Cut each biscuit into 4 and add the dough to a large bowl or ziplock.
Add in the 1/2 C. natural sweetener and 3 Tbsp. lemon zest and toss to coat.
Pour in the 2 Tbsp. melted butter and toss to coat evenly.
Place half of the dough into the bottom of the prepared bundt pan in an even layer.
Top with the macerated blueberries.
Finish off the layering with the remaining half of the biscuit dough.
Place the pan into the oven to bake for 30-35 minutes or until the dough is golden brown.
Once done, remove from the oven and allow to cool for 15-20 minutes before turning out onto a serving plate.

Calories

321.97

Fat (grams)

6.11

Sat. Fat (grams)

2.31

Carbs (grams)

60.96

Fiber (grams)

2.50

Net carbs

58.46

Sugar (grams)

11.34

Protein (grams)

7.46

Sodium (milligrams)

991.76

Cholesterol (grams)

7.63

Nutritional Claims: Low Potassium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher