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Blueberry Monkey Bread

Blueberry Monkey Bread
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Blueberry Monkey Bread is a scrumptious, pull-apart treat that merges soft, buttery dough with a luscious blueberry filling, making it a delightful option for breakfast, dessert, or snacks. This easy-to-make recipe features layers of sweetened dough coated in cinnamon sugar and topped with a creamy glaze, ensuring each bite is bursting with flavor. Perfect for gatherings or cozy family brunches, this versatile dish can be savored warm or cold, bringing joy to any moment. Impress your guests and satisfy your cravings with this irresistible Blueberry Monkey Bread!

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

  1. In a small bowl, combine the warm milk and water. Sprinkle yeast over the mixture and let it sit until foamy, about 5 minutes.
  2. In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add melted butter to the flour mixture along with the yeast mixture. Mix until combined.
  3. Knead dough on a floured surface or using a stand mixer with a dough hook until smooth, about 6–8 minutes.
  4. Place dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, around 1 hour.
  5. In a small saucepan over medium heat, combine 1 cup of blueberries with granulated sugar. Stir in cornstarch mixed with cold water and lemon juice; cook until thickened. Remove from heat and fold in remaining blueberries gently.
  6. Preheat oven to 350°F (175°C). Punch down risen dough; divide into small pieces about the size of golf balls.
  7. Dip each piece in melted butter then roll in cinnamon-sugar mixture before layering them in your prepared baking pan. Pour blueberry filling evenly over layered dough pieces.
  8. Bake for approximately 40–45 minutes or until golden brown. Cool slightly before inverting onto a serving plate.
  9. Beat softened cream cheese and butter together until smooth. Gradually mix in confectioners’ sugar and milk until desired consistency is reached.
  10. Drizzle cream cheese glaze over warm monkey bread before serving.

Nutrition

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