We know certain dishes have a traditional place on the table at special times of the year. Many people serve monkey bread on Christmas morning as a sweet way to start the holiday. But, our team believes this pull-apart bread dish deserves more than a once-a-year bow. Monkey bread should be a year-round centerpiece dish!
We have shared a variety of sweet and savory recipes to make monkey bread a regular part of your menu rotation. Now, we’ve found one that is ideal for summer courtesy of one of our favorite food bloggers, Dorothy from Crazy for Crust.
Lemon and blueberry make such a wonderful combination for the warmest months of the year. The blueberries are in season (and store beautifully, so you can get lots of them when you find them). Then, the lemon zest adds that citrus zing to make the berries’ sweetness sing. The flavors just scream summer, and the recipe is so easy that you’ll want to make this all the time.
This recipe has simple ingredients and no-fuss preparation. To make this blueberry lemon monkey bread, you’ll need refrigerated biscuit dough (the recipe recommends Pillsbury Grands), fresh blueberries, lemon zest and juice, and a few other ingredients you probably already have in the pantry.
You will also need a bundt pan to make the blueberry lemon monkey bread. The pan’s unique shape and depth make it ideal for putting together this sweet loaf.
The original recipe gives step-by-step directions and specific ingredient quantities to make this yummy brunch dish. After 50 minutes of prep time and baking, and then another 10 minutes to let the monkey bread cool, you’ll have something to serve that everyone will love.
Be ready to share this recipe, because your guests will want to know your secret to monkey bread success!