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Blueberry Monkey Bread

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Blueberry Monkey Bread is a sweet and sticky twist on the classic monkey bread, filled with cinnamon-coated dough and topped with a homemade blueberry sauce and cream cheese glaze. This pull-apart bread is perfect for breakfast, brunch, or dessert.

Ingredients

¾ cup (184 g) whole milk, heated to 110°F

½ cup water, heated to 110°F

¼ cup (50 g) granulated sugar

2 tablespoons unsalted butter, melted

2 ¼ teaspoons (1 packet) active dry yeast

3 ¼ cups (406 g) all-purpose flour

2 teaspoons kosher salt

2 cups (296 g) fresh blueberries, divided

1 tablespoon granulated sugar (for sauce)

½ teaspoon cornstarch

1 teaspoon cold water

1 teaspoon lemon juice

1 pinch kosher salt (for sauce)

6 tablespoons unsalted butter, melted (for coating)

1 cup (200 g) light brown sugar, packed (for coating)

2 teaspoons cinnamon

½ teaspoon kosher salt (for coating)

4 ounces (½ package) cream cheese, softened (for glaze)

2 tablespoons unsalted butter, softened (for glaze)

⅔ cup (83 g) confectioners’ sugar (for glaze)

1 tablespoon whole milk (or more as needed for desired consistency)

Instructions

  1. Make the Dough: In a small bowl, combine the whole milk, water, and granulated sugar. Sprinkle the active dry yeast over the liquid and stir to combine. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour and kosher salt. Add the melted butter and yeast mixture to the flour and stir until a dough begins to form. Knead the dough for 5-7 minutes until smooth and elastic. Let the dough rise for 1-1.5 hours or until doubled in size.
  2. Make the Blueberry Sauce: In a saucepan, combine 1 ½ cups of blueberries with sugar, cornstarch, cold water, lemon juice, and salt. Heat over medium heat until the mixture thickens and the blueberries burst. Stir in the remaining ½ cup of blueberries for added texture. Set aside to cool.
  3. Assemble the Monkey Bread: In a small bowl, combine the cinnamon, brown sugar, and kosher salt for the coating. Roll the dough into small balls and dip each ball into the melted butter, followed by rolling it in the cinnamon-sugar mixture. Layer the dough balls in a greased bundt pan, pouring the blueberry sauce over the layers as you go. Let the dough rise for 30 minutes.
  4. Bake the Monkey Bread: Preheat the oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes until golden brown. If necessary, cover with foil during the last 10 minutes to prevent over-browning. Allow the bread to cool for 10 minutes before inverting it onto a serving plate.
  5. Make the Glaze: In a small bowl, whisk together the cream cheese, butter, confectioners’ sugar, and milk until smooth. Drizzle the glaze over the warm monkey bread.

Notes

If you prefer a more saucy bread, double the blueberry sauce ingredients for more flavor.

Frozen blueberries can be used in place of fresh; just thaw and drain them before using.

This recipe can be made ahead by assembling the monkey bread and letting it rise in the fridge overnight. Bake it the next day for a fresh treat.

For a vegan version, substitute non-dairy butter, plant-based milk, and dairy-free cream cheese in the glaze.

Nutrition

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