Name: Blueberry Monkey Bread with Cream Cheese Glaze Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
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; 1 cup (148 g) fresh blueberries; 1 tablespoon granulated sugar; ½ teaspoon cornstarch; 1 teaspoon cold water; 1 teaspoon lemon juice; 1 pinch kosher salt; 1 cup (148 g) fresh blueberries (additional); 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)

Jump to Recipe

Introduction

Blueberry Monkey Bread is a delightful, pull-apart sweet bread bursting with juicy blueberries and cinnamon sugar. Perfect for brunch or a special breakfast treat, this soft and flavorful bread is topped with a creamy cream cheese glaze that adds the perfect finishing touch.

A round bundt-shaped dessert with about three thick layers: the bottom layer is golden brown dough, the middle layer is mixed with dark purple and red blueberry filling that looks juicy and sticky, and the top layer is white creamy icing drizzled unevenly over the entire dessert, allowing the blueberry mix to peek through. The dessert sits on a white plate with some blueberry filling pooling around the base, and a few fresh blueberries scattered on a white marbled surface in front of the plate. The background is plain white. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Prepare the yeast mixture by combining the warm milk, warm water, melted butter, and granulated sugar in a medium bowl. Stir until the sugar mostly dissolves, then add the yeast. Let it rest until foamy, about 5-10 minutes.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the flour and kosher salt. Add the yeast mixture and mix on low speed until combined.
Step 3: Increase the mixer speed to high and knead until the dough is smooth and elastic, about 6-8 minutes.
Step 4: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 5: Make the blueberry sauce by heating 1 cup of blueberries and 1 tablespoon of granulated sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the berries start to pop.
Step 6: Whisk together the cornstarch and cold water until smooth. Add this mixture to the blueberries, stirring until thickened, about 1 minute.
Step 7: Remove the saucepan from heat and stir in the lemon juice, pinch of kosher salt, and the remaining 1 cup of fresh blueberries. Set aside.
Step 8: Spray a 12-cup bundt pan with non-stick cooking spray and set aside.
Step 9: In one small bowl, add the melted butter. In another bowl, mix the brown sugar, cinnamon, and salt.
Step 10: Turn the risen dough out onto a lightly floured surface and divide it into 36 equal pieces, about 1 inch each.
Step 11: Coat each dough piece in melted butter, then roll in the brown sugar mixture until well coated. Arrange 12 pieces in the bottom of the prepared bundt pan.
Step 12: Spoon half of the blueberry sauce over the dough pieces. Add another 12 coated dough pieces, then the remaining blueberry sauce. Finish by topping with the remaining dough pieces.
Step 13: Cover the bundt pan and let the dough rise until doubled, about 50-60 minutes. The dough balls should nearly reach the top of the pan.
Step 14: Preheat the oven to 350°F (175°C). Uncover the pan and bake for 40-45 minutes, until the bread is deeply browned and an instant-read thermometer inserted into the dough reads at least 190°F (88°C).
Step 15: Let the bread cool for 5 minutes. Run a small knife around the edges of the pan to loosen the bread, then invert it onto a platter.
Step 16: Prepare the glaze by mixing the cream cheese and softened butter until smooth. Stir in the confectioners’ sugar and 1 tablespoon of milk, adding more milk as needed to achieve a smooth, pourable glaze.
Step 17: Drizzle the glaze over the warm monkey bread before serving.

Tips & Variations

For an extra burst of flavor, add finely grated lemon zest to the dough or sugar mixture.
Swap fresh blueberries for frozen if fresh are not available—just add them straight from the freezer to the sauce.
Use a silicone bundt pan for easier removal of the bread after baking.
For a dairy-free version, substitute the butter and milk with plant-based alternatives.
Serve with a dollop of whipped cream or vanilla ice cream for a decadent dessert option.

Storage

Store any leftover blueberry monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds or warm in a low oven until heated through. The glaze may soften when stored.

How to Serve

A round, ring-shaped baked bread with rich, dark red fruit filling visible between the twisted dough layers, topped with smooth white glaze drizzled unevenly across the top. The bread is golden brown with a slightly crispy texture, and a small piece is broken off showing a soft inside mixed with the dark red fruit. A small white bowl with extra white glaze sits nearby on a white marbled surface, with some glaze spilled on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this monkey bread ahead of time?

Yes, you can assemble the monkey bread in the bundt pan and refrigerate it overnight before the final rise and baking. Bring it to room temperature before allowing it to rise and then bake as directed.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic. It will require more effort but yields the same delicious result.