Berry Bundt Bread

Happy Monday!  Looking for a sweet breakfast idea for Mother’s Day?  This is one of my favorite breakfast treats.  I love using fresh berries as much as possible in the spring and this simple, quick bundt bread is a great way to incorporate them into your breakfast.  The recipe is so simple that even beginning bakers will be successful (hint: your kids:)) The recipe is also very forgiving.  There is really no way to mess it up.

You need

• 4 cups berries (Any combination works.  I used raspberries, blueberries and blackberries)
• 2 Rolls Pillsbury Grand Biscuits
• 1 cup sugar
• 1 lemon
• 2 cups powdered sugar

Heat your oven to 350 and lightly grease a bundt pan

Combine 1 cup sugar with 1 tablespoon lemon zest

Cut each biscuits into four pieces. Toss the pieces in sugar mixture. remove from sugar and set aside

Toss berries in sugar. Remove and set aside.

Put a layer of the biscuit piece in the bundt pan. Continue alternating berries and biscuit piece until you bundt pan is 3/4 full.

Bake for about 45 minutes or until golden brown.  Let cool for 10 minutes.  Remove from pan and let cool for another 15 minutes.

Sift powdered sugar to remove lumps.  Whisk with 1 tablespoon lemon juice and 2 tablespoons water. Drizzle over bread. SERVE! (maybe to your mommy in bed)

 

Hope you all have a great week.

XO,

Jenny