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Blueberry Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 111 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Blueberry Monkey Bread is a sweet, pull-apart bread made with soft, buttery dough pieces coated in cinnamon sugar and layered with a fresh blueberry sauce. Baked to golden perfection and topped with a creamy cream cheese glaze, it’s a perfect treat for breakfast, brunch, or dessert, bursting with fresh blueberry flavor and warm cinnamon notes.

Ingredients

Units Scale

Dough

  • 3/4 cup (184 g) whole milk, heated to 110°F
  • 1/2 cup water, heated to 110°F
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 1/4 cups (406 g) all-purpose flour
  • 2 teaspoons kosher salt

Blueberry Sauce

  • 2 cups (296 g) fresh blueberries, divided
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1 teaspoon lemon juice
  • 1 pinch kosher salt

Assembly

  • 6 tablespoons unsalted butter, melted
  • 1 cup (200 g) light brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt

Glaze

  • 4 ounces (1/2 package) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2/3 cup (83 g) confectioners' sugar
  • 1 tablespoon whole milk, or more as needed for desired consistency

Instructions

  1. Prepare the Dough: In a medium mixing bowl, combine the warm milk, warm water, granulated sugar, and melted butter. Mix until the sugar is mostly dissolved, then add the active dry yeast. Let the mixture rest for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Knead the Dough: In the bowl of a stand mixer fitted with a dough hook, mix together the flour and kosher salt. Gradually add the yeast mixture while mixing on low speed until combined. Increase the speed to high and knead the dough until it becomes smooth and elastic, about 6-8 minutes.
  3. First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it doubles in size.
  4. Make Blueberry Sauce: In a medium saucepan over medium heat, combine 1 cup of fresh blueberries and granulated sugar. Stir until the sugar dissolves and the blueberries start to pop. In a small bowl, whisk together the cornstarch and cold water until smooth, then pour this into the saucepan. Stir until the sauce thickens, about 1 minute. Remove from heat, stir in lemon juice, a pinch of kosher salt, and the remaining 1 cup of blueberries. Set aside.
  5. Prepare Assembly Ingredients: Spray a 12-cup bundt pan with non-stick cooking spray. In one small bowl, place the melted butter. In another small bowl, combine light brown sugar, cinnamon, and salt.
  6. Shape the Dough Balls: Turn the risen dough out onto a lightly floured surface. Divide the dough into 36 equal pieces, about 1 inch each. One by one, dip each piece into the melted butter, then roll it in the brown sugar and cinnamon mixture until fully coated.
  7. Assemble the Bread: Place 12 coated dough pieces into the bottom of the prepared bundt pan. Spoon half of the blueberry sauce evenly over the dough pieces. Add another 12 coated dough pieces on top, then spoon the remaining blueberry sauce over them. Finish by topping with the remaining dough pieces. Discard any leftover sugar mixture.
  8. Second Rise: Cover the bundt pan and let the dough rise until doubled in size, about 50-60 minutes. The dough balls should almost reach the top of the pan.
  9. Bake the Bread: Preheat the oven to 350°F (177°C). Uncover the pan and bake the bread for 40-45 minutes, or until it is deeply browned on top and around the edges. An instant-read thermometer inserted into the dough should read at least 190°F (88°C).
  10. Cool and Remove: Let the monkey bread cool for 5 minutes in the pan. Run a small knife around the edges to loosen it, then invert the bundt pan onto a platter to release the bread.
  11. Prepare the Glaze: In a medium bowl, beat together the softened cream cheese and butter until smooth. Stir in the confectioners’ sugar and 1 tablespoon of whole milk, adding more milk if needed to achieve a smooth, pourable glaze.
  12. Glaze and Serve: Drizzle the glaze over the warm monkey bread before serving. Enjoy your sweet, fruity, and gooey Blueberry Monkey Bread!

Notes

  • Ensure the milk and water are warmed to about 110°F to activate the yeast properly but not kill it.
  • You can substitute frozen blueberries for fresh, just thaw and drain excess liquid before using in the sauce.
  • For easy serving, let the bread cool slightly so the glaze sets but the bread remains warm.
  • This bread is best enjoyed the day it is made but can be reheated gently in the oven to refresh.
  • Use a bundt pan with at least a 12-cup capacity to accommodate the dough and sauce layers properly.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of recipe)
  • Calories: 320
  • Sugar: 21g
  • Sodium: 230mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/blueberry-monkey-bread-recipe/