Ingredients

The following ingredients have 8 Servings
  • 2 cans Pillsbury Grands! Biscuits
  • ½ cup (1000g) granulated sugar
  • 1 tablespoon lemon zest (from one lemon)
  • 1 pint blueberries (washed and drained)
  • ½ cup (113g) unsalted butter (melted)
  • ½ cup (100g) packed brown sugar
  • ½ cup (57g) powdered sugar
  • 2-3 tablespoons (30-45ml) lemon juice

Instruction

  • Preheat oven to 350°F. Spray a Bundt pan with nonstick cooking spray.
  • Slice biscuits into 4 pieces each (for 48 total pieces). Place them in a large gallon size ziploc bag. Add granulated sugar and lemon zest. Seal the bag and shake to coat.
  • Place half the biscuit pieces in the prepared pan. Top with half the blueberries, repeat for remaining biscuits and blueberries.
  • Stir together melted butter and brown sugar. Pour over the biscuits in pan.
  • Place bundt pan on a cookie sheet. Bake for 40-50 minutes, or until the biscuits are golden and cooked through. Let sit 10 minutes, then invert onto serving plate.
  • Make the glaze: whisk powdered sugar and lemon juice in a small bowl. Drizzle over monkey bread. Serve warm.
  • Store loosely covered in the refrigerator for up to 3 days.