Monday, May 8, 2017

Blueberry Lemon Monkey Bread



Every year on Mother’s Day I’m stumped. I have the hardest time trying to find a gift for my mother.

What do you get the most important woman in your world? What do you get the woman who gave you life… the woman who selflessly serves the needs of your family… the woman who compromises her sleep to ensure your well-being… the woman who loves you unconditionally?

If you have the answer, let me know. In the meantime, my mom’s getting a plant, ha!

But seriously, my mother is the hardest person to shop for. She’s definitely not a “material girl,” and she doesn’t care for perfumes or jewelry or purses. So if you’re in a similar situation, I recommend making your mom something to eat! The way to any woman’s heart is through her stomach. That saying is typically reserved for men, but trust me, it applies to women too!

This year for Mother’s Day I really wanted to make something unique. One of my favorite spring flavor combinations is blueberry-lemon, and somehow I got the idea that it would work well as a monkey bread. I always have monkey bread on my mind. And although it took a few tries to perfect, I love the way it turned out. I think it’s the most beautiful brunch recipe I’ve ever made.

I’m going to walk you through the process of how I made it so you don’t make the same mistakes I initially did.



The first step is to macerate your blueberries, and it’s important to note that you should allow plenty of time for this. If you don’t know, macerating draws out the natural juices in fruit so it develops a thin syrup. You do this by adding sugar to the bowl of berries. That’s really all it takes. Because blueberries have skin, the maceration process takes a bit longer. I recommend doing this step up at least several hours in advance. If you didn't prep that far ahead, don’t worry about! But try to at least let them macerate for a half hour.

Secondly, don't forget to add butter to the dough mixture! If you skip this step, the dough is more likely to stick to the pan. I always use Challenge butter because they use 100% real cream without any hormones, additives, or fillers, and I think it makes a big difference in the taste.

Next, when you add the blueberries to the bundt pan, add half of the biscuit dough first, then add all of the blueberries, and finish with the remaining biscuit dough. It’s important that the blueberry layer goes in the middle. I tried adding the blueberries a couple of different ways, and this looks the best by far!

Lastly, don’t wait too long to flip the monkey bread out of the bundt pan after you bake it! I like to invert the monkey bread onto a plate about 20 minutes after removing it from the oven. If you wait too long, it will stick to the pan and fall out in pieces. I’ve had that happen before, and it’s the worst!

Let me know if you make Blueberry Lemon Monkey Bread for your mom for Mother’s Day, and thank you to all of the strong, gracious mothers out there! You don’t hear it enough, but we appreciate you!



Blueberry Lemon Monkey Bread
Ingredients
Macerate the blueberries
  • 1/2 pint blueberries
  • 2 Tablespoons sugar
  • 1 teaspoon lemon juice
For the monkey bread
  • 2 (16 ounce) cans refrigerated biscuit dough
  • 1/2 cup sugar
  • 3 Tablespoons lemon zest
  • 4 Tablespoons Challenge butter, melted
Icing
  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
Directions
Macerate the blueberries
  1. Combine blueberries, sugar, and lemon juice; set aside until ready to use. You can make this up to a day in advance.
For the monkey bread
  1. Preheat oven to 350 degrees Fahrenheit; prepare bundt pan with non-stick spray and set aside.
  2. Cut each biscuit into quarters, and add dough to large bowl.
  3. Add sugar and lemon zest to bowl, and mix until all of the sugar sticks to the dough.
  4. Add melted butter to bowl, and mix until dough is coated.
  5. Evenly spread half of dough along bottom of bundt pan; add all of the blueberries.
  6. Finish by layering the remaining dough on top of the blueberries.
  7. Bake monkey bread for 30 to 35 minutes, or until dough looks golden brown.
  8. Let monkey bread cool for 15 to 20 minutes before inverting it onto a plate.
For the icing
  1. Whisk together powdered sugar and lemon juice until smooth. The icing should be thick, but it should flow enough that you can still drizzle it. If it is too thin, add more powdered sugar until desired consistency is reached.
  2. Drizzle icing over monkey bread and serve.
Recipe adapted from Mind Over Batter




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