Blueberry Lemon Monkey Bread


  1. Cut thawed dough into 1-inch pieces. Set aside
  2. Stir together sugar, honey, melted butter, lemon zest and 3 Tbsp. lemon juice in a large bowl. Add dough pieces and blueberries; gently toss to coat.
  3. Transfer dough mixture to a greased Bundt pan or angel food cake pan.
  4. Cover loosely with a towel or plastic wrap that is sprayed with cooking spray to prevent sticking.
  5. Let stand in a warm place that is free of drafts (any place in a warm summer kitchen will do )  until dough is slightly puffed or doubled in size, about 40 minutes or overnight.
  6. Preheat the oven to 350 degrees.  Bake for 30 minutes. Let rest in pan for 5 minutes and invert onto a large plate or platter.
  7. Meanwhile whisk together powdered sugar and 1 Tbsp. lemon juice.
  8. Remove pan from bread and drizzle with powdered sugar mixture.