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–+ servings
Blueberry Monkey Bread

Delicious Blueberry Monkey Bread for a Cozy Breakfast Surprise

This Blueberry Monkey Bread is a delightful breakfast surprise filled with sweet spices and gooey blueberry sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Rising Time 1 hour
Total Time 2 hours
Servings: 8 pieces
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk Heat to 110°F to activate yeast.
  • 1/2 cup Water Heat to 110°F.
  • 1/4 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/4 cup Butter Use unsalted butter.
  • 2 tablespoons Active Dry Yeast Check for freshness.
  • 4 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Kosher Salt Avoid equal substitution with table salt.
For the Blueberry Sauce
  • 2 cups Blueberries Fresh or thawed frozen.
  • 2 tablespoons Cornstarch May substitute with arrowroot powder.
  • 1 tablespoon Lemon Juice Can opt for apple cider vinegar.
For the Coating
  • 1/2 cup Brown Sugar Light or dark can be used.
  • 1 teaspoon Ground Cinnamon No substitutes work directly.
  • 1/2 teaspoon Ground Cardamom Substitute with nutmeg or omit.
For the Glaze
  • 4 ounces Cream Cheese Can use Greek yogurt for a lighter version.
  • 1 cup Powdered Sugar Homemade by blending granulated sugar.

Equipment

  • Bundt pan
  • Medium bowl
  • small saucepan

Method
 

Preparation Steps
  1. In a medium bowl, combine warm milk, warm water, granulated sugar, and active dry yeast. Allow it to sit for 10 minutes until foamy.
  2. Mix in melted unsalted butter, all-purpose flour, and kosher salt until a dough forms. Knead for 5-7 minutes until smooth.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
  4. In a small saucepan, combine blueberries, cornstarch, lemon juice, and a pinch of salt. Cook over low heat for 5-7 minutes until thickened.
  5. Preheat oven to 350°F. Pinch off small pieces of dough, roll into balls, and coat in melted butter followed by the sugar mixture.
  6. Grease a Bundt pan and layer coated dough balls with spoonfuls of blueberry sauce in between. Pour any remaining sauce on top.
  7. Bake for 30-40 minutes until golden brown and cooked through. Let cool for 10 minutes before inverting onto a wire rack.
  8. Whisk together cream cheese, powdered sugar, and a splash of milk until smooth. Drizzle over the warm bread.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

Store leftover Blueberry Monkey Bread tightly covered at room temperature for 1–2 days. Reheat before serving for optimal taste.

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