First, preheat your oven to 350 degrees Fahrenheit and spray your bundt pan with cooking oil.

In a small saucepan over medium-low heat, add ½ cup butter, ½ cup white sugar, ½ cup blueberry preserves, 2 tablespoon lemon juice, and 1 teaspoon vanilla extract.

Whisk continuously until the butter has melted and the ingredients have combined about 2-3 minutes, and then remove the pan from the heat. Stir in 2 cups blueberries and let cool slightly.

In a large food storage container (or large plastic food bag), combine the ¾ cup sugar and 2 tablespoons lemon zest and rub them together with your fingers for about 30 seconds to infuse the sugar with lemon flavor.

Next, cut all the dinner rolls in half, place them inside the food storage container, seal the container, and shake it to coat the dinner rolls in the lemon sugar evenly. (I find that it helps to sugarcoat a few at a time so that they don’t all stick together.) Set to the side.

Sprinkle ½ cup blueberries in the bottom of your bunt pan.

Then place ½ of the lemon sugar sugar-coated dough balls in the base of the bundt cake, and top with ~½ lemon blueberry sauce.

Then fill the bundt cake with the remaining sugar-coated dough balls and the rest of the lemon blueberry mixture.

Bake for 30-35 minutes or until the top is golden.

Then cover with foil and let bake for an additional 5-10 minutes until the dough is thoroughly baked.

Let the Lemon Blueberry Monkey Bread cool for 5 minutes, then invert on a cake plate, and leave the bundt pan on top for an additional 5-10 minutes, before removing the bundt pan from the monkey bread.

While the Lemon Blueberry Monkey Bread is cooling, place 4 tablespoons butter, 4 ounces cream cheese, 2 cups powdered sugar, and 1 teaspoon vanilla extract in a small bowl and blend until combined.

Drizzle the cream cheese icing on top of the cooled Lemon Blueberry Monkey Bread, and enjoy!