Monkey bread is a sweet, gooey breakfast treat that’s full of so much sticky goodness it could also be a dessert. With pull apart pieces that catch every bit of sugar and syrup and glaze, It’s made even easier when you use already prepared biscuits. And it’s made for summer when it’s Lemon Blueberry Monkey Bread!
This Lemon Blueberry Monkey Bread recipe starts with packaged biscuit dough. And that’s where the real fun begins. So much fun, you might just start making monkey sounds. Well, maybe not. But you’ll want to.
Cut the biscuit dough into quarters and form each into a ball. Then, roll each through butter and a mixture of sugar and lemon zest.
Layer half the biscuit balls in a greased flute pan, top with blueberries. Add in the other half of the biscuits and top with the rest of the blueberries. Bake for 35-42 minutes, or until biscuits are cooked through.
Then, drizzle the glaze. A delicious mix of softened butter, cream cheese, pure maple syrup, confectioners sugar, and milk.
Are you making monkey sounds yet? We call my 11 year old son a monkey, as he climbs everywhere. So this is his recipe. Though believe me, he definitely has to share!
- 2 packages of Pillsbury original biscuits
- 1 cup and 1 tablespoon of sugar, divided
- 1 stick of butter, melted
- 6 tablespoons of lemon zest (about 3 medium lemons)
- ½ cup of blueberries, rinsed
- For the Glaze:
- 3 tablespoons of softened butter
- ½ package of cream cheese, softened
- 3-4 tablespoons of pure maple syrup
- 1 ½ cups of confectioner sugar
- 1-2 tablespoons of milk
- Preheat oven to 350 degrees Fahrenheit.
- Open biscuits and quarter each biscuit, roll it into a ball.
- In a medium sized bowl, add in butter.
- In a medium sized bowl, add in 1 cup of sugar and lemon zest, mix to create a mixture.
- Take an individual biscuit ball and gently roll it into the butter bowl. Next, take the biscuit that has been rolled in butter and gently roll it into the lemon and sugar bowl to coat it.
- Take each coated biscuit ball and add it into a well greased flute pan.
- Once half of the biscuit balls have been added to the flute pan, toss in a ¼ of the blueberries. Layer the other half of the biscuit balls. Add the remaining blueberries.
- Bake for 35-42 minutes, or until biscuits are cooked through.
- In a large bowl, add in ingredients for the glaze. Mix with a hand mixer until it is smooth. Add in more milk for a thinner base, or more confectioner sugar to make it thicker.
- Once monkey bread has cooked, allow to cool for 10-15 minutes, then flip onto a large plate or stand. Allow the syrup from the pan to drizzle over it all. Next, take your glaze and drizzle it over the monkey bread. Serve.
Be sure to find more yummy and easy breakfast ideas at Our Kid Things!