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Lemon Blueberry Pull-Apart Bread Recipe

This quick & easy, short-cut Lemon Blueberry Pull-Apart Bread can be prepped in 10 minutes for a simple and elegant brunch recipe. Each piece of dough is rolled in butter and lemon-sugar, then buried with fresh blueberries, and drenched in lemon glaze!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For bread:

  • 1/2 c. granulated sugar
  • 1/4 c. butter melted
  • zest of 1 lemon
  • 1 - 16 oz. tube refrigerated biscuits - I used Pillsbury Grands Flaky Honey Butter
  • 1 c. fresh or frozen blueberries

For glaze:

  • zest of 1 lemon
  • juice of 1 lemon
  • 1 1/2 - 2 c. powdered sugar

Instructions

For bread:

  1. In a large bowl, stir together sugar, butter, and lemon zest.
  2. Cut each biscuit into 4 pieces.
  3. Toss the biscuit pieces with the sugar mixture.
  4. Spray a 9-inch round cake pan with cooking spray.
  5. Scatter half the blueberries in the bottom of the cake pan.
  6. Arrange the biscuit pieces in the cake pan.
  7. Sprinkle with remaining blueberries.
  8. Bake at 400 degrees for 20-25 minutes, or until the edges are golden brown, and the center doesn't feel doughy when lightly pressed.
  9. Remove from the oven, and immediately invert onto a serving plate.

For glaze:

  1. In a small bowl, whisk together lemon zest, lemon juice, and 1 c. powdered sugar.
  2. Depending on how juicy the lemon was, you may need more or less powdered sugar. Add enough that you have a thick glaze, but that it still drizzles.
  3. Drizzle over the warm bread. Serve immediately.