2 rolls of Grands Biscuits, divided, cut in half and rolled into balls
Blueberry Lemon Sugar:
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest
1 tablespoon finely grated orange zest
3 ounces butter, melted
*1 cup fresh blueberries (I highly recommend fresh)
Tangy Cream Cheese Icing:
6 ounces cream cheese, softened
1/3-1/2 cup powdered sugar
1 tablespoon half and half
1 tablespoon fresh lemon extract
Directions:Remove biscuits from cans and cut in half. Place on a plate and set aside.
Next, make the lemon sugar filling. Mix the sugar, lemon zest, and orange zest and set aside.
Center a rack in the oven and preheat the oven to 350 degrees. Grease a bundt pan (this would be ideal to use) or a 8 x 8" glass dish or 2 bread loaf pans.
Roll one ball of dough in butter and then in lemon sugar. Create a single layer of sugared dough in dish or bread pan. Sprinkle with some blueberries. Do not use too many as it will cause your dough to be mushy in the center! I had to learn this the hard way :-)
If using frozen blueberries, you will need to use 1/2 cup instead of a 1 cup!
Place a second layer of lemon sugar dough balls over the layer of blueberries in pan.Bake the loaf until the top is golden brown, approximately 30 to 35 minutes. You may need to cook it longer if the center is not done. If this is the case, bake for an additional 5-10 minutes.
Remove from oven and allow to cool in the pan for 10 to 15 minutes.Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.
Spread the top of the warm cake with the cream cheese icing. Use a spatula to spread it evenly over the top of the bread.
Break apart, share and enjoy!
* You can use frozen, but trust me when I say this (because it happened to me) that it makes the dough mushy and it is very difficult to get the center cooked!.
Recipe adapted from: www.lepetitbrioche.blogspot.com