A twist on the classic monkey bread recipe, this stuffed version is full of sweet summer berry flavor.
cans of biscuits
cup of sugar
zest of two lemons
cup of chopped strawberries
cup of blueberries
pkg. of cream cheese
berries and whipped cream for decorating, totally optional
Preheat oven to 350°F. Grease a bundt cake pan with cooking spray or shortening. Don't forget to grease the tube part too.
In a small bowl, combine the sugar and the lemon zest.
Separate all the biscuits and then cut each biscuit circle in half.
Press about a ½ teaspoon of cream cheese into the center of each of the dough pieces. Add a blueberry or two and a few strawberry pieces.
Fold the biscuit dough over the cream cheese and berries and seal as much as you can around the edges, containing the mixture inside.
Roll each stuffed biscuit piece in the lemon sugar mixture.
Place the sugar coasted pieces into the bundt pan until you've done them all.
We had a little leftover lemon/sugar mixture and just kinda tossed it on top of all the little pieces.
Bake at 350 degrees for about 40-45 minutes or until golden brown. Cool in the pan for only 10 minutes.
To release the cake, run a knife around all the edges including the center of the pan. Gently place a plate up against the pan and turn the cake over onto the pan. We had to shake a couple of times to get it to come completely loose.
Cool another 15 minutes or so before attempting to try some. Its hard, I know.
You can cover and refrigerate any remaining "cake".