Description
Blueberry Monkey Bread is an irresistible pull-apart treat that combines soft, buttery homemade dough with a sweet and tangy blueberry sauce. This delightful dish is perfect for breakfast, dessert, or a snack anytime. Its flavorful layers and textures make it a standout choice for any gathering. With easy-to-follow steps, even novice bakers can create this delicious treat without hassle. The versatile serving options and indulgent flavor profile, featuring blueberries, cinnamon, and cream cheese glaze, ensure it will satisfy your cravings. Enjoy warm or cold, making it ideal for sharing with family and friends.
Ingredients
Scale
- 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
- ½ teaspoon cornstarch
- 1 teaspoon cold water
- 1 teaspoon lemon juice
- 1 pinch kosher salt
- 6 tablespoons unsalted butter (melted)
- 1 cup (200 g) light brown sugar (packed)
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 4 ounces (½ package) cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- ⅔ cup (83 g) confectioners' sugar
- 1 tablespoon whole milk (or more as needed for desired consistency)
Instructions
- In a mixing bowl, combine the heated whole milk and water with the granulated sugar. Add the melted unsalted butter and active dry yeast; let it sit until foamy.
- Gradually mix in all-purpose flour and kosher salt until combined. Knead until smooth.
- Cover the dough and let it rise until doubled in size.
- In another bowl, toss fresh blueberries with granulated sugar, cornstarch, cold water, lemon juice, and a pinch of kosher salt. Set aside while preparing the next steps.
- Roll out the dough on a floured surface into a rectangle. Cut into small squares; dip each piece in melted butter before layering them in your prepared Bundt pan. Sprinkle blueberry filling between layers as you stack them.
- Preheat your oven to 350°F (175°C). Bake for about 40 minutes or until golden brown. Let cool slightly before inverting onto a serving plate.
- Mix softened cream cheese, unsalted butter, confectioners' sugar, and whole milk until smooth. Drizzle over warm Blueberry Monkey Bread before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg