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Blueberry Lemon Monkey Bread

1 pkg Bridgford Frozen Parkerhouse Style Roll Dough or White Roll Dough, thawed
½ cup fresh blueberries
½ cup melted butter
1 cup granulated sugar
Zest of 1 fresh lemon
Icing:
1 cup powdered sugar
1-2 Tbsp fresh lemon juice

Lightly grease a bundt cake pan; set aside. Add granulated sugar to a small bowl. With a zester or very fine grater, zest the outer peel (only the yellow) of the lemon. Add to sugar and mix together sugar, pressing lemon into sugar; set aside. Place Bridgford rolls on a lightly floured surface. Take one piece of thawed roll dough and dip into melted butter and then roll into lemon sugar mixture. Placing coated pieces of dough evenly in bundt pan. Drizzle with remaining butter and lemon sugar. Sprinkle whole blueberries evenly over dough (so the dough pieces rise around the berries). Place pan in a warm area and let rise until double in size. Bake in a preheated 350° oven for 35-40 minutes or until golden brown. Remove from oven and invert pan onto large plate. Let cool and then slice or pull apart with fingers. Drizzle with lemon icing, once cooled. To make icing, combine powdered sugar and lemon juice in a small bowl. Stir until smooth add more lemon juice or water if it is too thick (you should be able to drizzle from a spoon).

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