Blueberry Monkey Bread Recipe

I absolutely love this Blueberry Monkey Bread Recipe because it’s the perfect lazy weekend treat that feels like a celebration in every bite. The way the soft, buttery dough combines with sweet cinnamon sugar and pockets of warm, tangy blueberry sauce is just irresistible. It’s one of those recipes that work great for brunch with family or an indulgent snack when you’re craving something a little special.

When I first tried making this recipe, I was blown away by how impressive it looked and tasted, yet it’s surprisingly straightforward to make. You’ll find that the gooey glaze drizzled over the top adds just the right amount of creaminess to balance the tart blueberries. Trust me, once you nail this, Blueberry Monkey Bread becomes a go-to for your gatherings and cozy mornings alike.

Ingredients You’ll Need

The ingredients here combine to create that classic monkey bread texture with a fresh blueberry twist. Fresh blueberries are key for that natural burst of flavor, while the mix of cinnamon, butter, and brown sugar lends warmth and sweetness. Keep an eye out for active dry yeast to ensure a good rise in the dough.

• Whole milk: Warmed so it activates the yeast just right without killing it.
• Water: Also warmed for the yeast to bloom properly.
• Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Unsalted butter: Melted for richness in the dough and assembly steps.
• Active dry yeast: The magic agent that makes the dough rise and get fluffy.
• All-purpose flour: The foundation of the dough, giving it structure.
• Kosher salt: Balances flavors and enhances the dough.
• Fresh blueberries: For the sauce—freshness makes all the difference here.
• Cornstarch: Thickens the blueberry sauce beautifully without changing the flavor.
• Lemon juice: Brightens the blueberry sauce with a fresh zing.
• Light brown sugar: Adds deep caramel notes when coating the dough pieces.
• Cinnamon: Warm spice that pairs perfectly with blueberries and sugar.
• Cream cheese: For the luscious glaze, giving a tangy creaminess.
• Confectioners’ sugar: Sweetens and smooths out the glaze.
• Whole milk (for glaze): Adjusts the glaze consistency to just the right pourable texture.

Variations

I love how versatile this Blueberry Monkey Bread Recipe is, so feel free to tweak it based on what you like or have on hand. Adding a citrus twist or swapping out some ingredients can make it your own. I encourage you to experiment — the dough is very forgiving!

• Fresh or frozen blueberries: I’ve used both — fresh gives a vibrant taste, but frozen works in a pinch and still yields great sauce.
• Add nuts: Toasted pecans or walnuts mixed into the sugar coating add a delightful crunch I personally adore.
• Gluten-free dough: If you’re gluten-sensitive, you can substitute with gluten-free flour blends; just expect a slightly different texture.
• Flavored glaze: I sometimes add a splash of vanilla or lemon zest to the glaze for an extra burst of flavor.

How to Make Blueberry Monkey Bread Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by warming your milk and water to around 110°F — warm, not hot — so it wakes up the yeast without killing it. Combine with sugar and melted butter, then sprinkle in your yeast and wait about 5 to 10 minutes. When it turns foamy and bubbly, you know your yeast is alive and kicking. I like to use a stand mixer with a dough hook here to make the kneading process effortless. Knead the dough until it feels smooth and elastic — about 6 to 8 minutes on high speed. Transfer it to a greased bowl, cover with a towel, and let it rise for about an hour until it doubles in size. This step is key because a good rise means light, fluffy monkey bread later!

Step 2: Cook the Blueberry Sauce

While the dough is rising, put 1 cup of blueberries into a saucepan over medium heat along with the sugar. Stir gently as the berries soften and start to pop — you’ll smell that fresh blueberry aroma fill your kitchen! Next, mix cornstarch with cold water until smooth and add it to the pan to thicken the sauce in about a minute. Once thickened, stir in some lemon juice and a pinch of salt, then fold in the other cup of fresh blueberries. Keep this sauce warm but off the heat until assembly.

Step 3: Divide and Coat the Dough Pieces

Once your dough has doubled, give it a gentle punch to release air and turn it out onto a lightly floured surface. Divide it into 36 equal balls — I find about 1-inch pieces work perfectly. Now, set out two bowls: one with melted butter and another with a mix of brown sugar, cinnamon, and salt. This part is so fun because you get to roll each dough ball first in butter, then in your sugar mixture until fully coated. I don’t rush this — taking the time to coat well means each bite is packed with flavor and sweetness.

Step 4: Layer and Bake

Spray a 12-cup bundt pan generously with non-stick spray — monkey bread is sticky, so this step will save you a world of trouble. Begin by placing 12 coated dough balls in the bottom, spoon half the blueberry sauce over them, then add another 12 dough pieces, the remaining sauce, and finish with the rest of the dough balls on top. Cover the pan and let it rise again for nearly an hour until those dough balls almost reach the top. Then, bake at 350°F for 40 to 45 minutes until beautifully browned and an instant-read thermometer hits 190°F inside. Let it cool slightly, then loosen the edges with a knife and invert onto your favorite plate.

Step 5: Make and Drizzle the Cream Cheese Glaze

While the bread is cooling, beat softened cream cheese and butter until smooth. Add powdered sugar and milk little by little until you get a silky, pourable glaze. Drizzle liberally over the warm monkey bread to get that glossy finish and extra yum factor. This glaze is where the sweet and tangy come together perfectly—your kitchen will smell incredible!

How to Serve Blueberry Monkey Bread Recipe

Garnishes

I usually keep it simple and fresh: a little dusting of powdered sugar over the glaze adds a pretty touch. If I’m feeling fancy, I sprinkle fresh blueberries on top after glazing for extra color and freshness. Some chopped toasted almonds or pecans also make a lovely garnish if you want a little crunch contrast.

Side Dishes

This monkey bread pairs wonderfully with a hot cup of coffee or your favorite morning tea. For brunch, I like to serve it alongside scrambled eggs or a light fruit salad to balance the sweetness. It’s substantial enough on its own, but having fresh fruit keeps the meal feeling fresh and bright.

Creative Ways to Present

For birthdays or holiday breakfasts, I’ve arranged mini monkey bread portions in cupcake liners for cute grab-and-go bites. Another fun trick is to serve it right in the bundt pan at the table and let everyone pull off their own pieces—that interactive element is always a crowd-pleaser and makes for fun family moments.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Monkey Bread stores beautifully at room temperature, covered loosely with foil or plastic wrap for up to two days. I find keeping it in a sealed container on the counter keeps it soft and prevents the glaze from drying out.

Freezing

I often freeze leftover or pre-made dough balls before the second rise. Just coat and arrange them in the bundt pan, then wrap tightly with plastic wrap and foil. When you’re ready, let it thaw in the fridge overnight and rise as usual before baking. This saves a lot of time on busy mornings!

Reheating

To reheat, pop a piece or two in the microwave for about 15 seconds, or warm the whole loaf in a 300°F oven covered with foil for 10-15 minutes. I like reheating gently to maintain that soft texture without drying out the bread or glazing.

FAQs

Final Thoughts

This Blueberry Monkey Bread Recipe has become a family favorite, and I’m always excited to pull it out for weekends or special breakfasts. It’s the kind of easy-to-love recipe that fills your kitchen with warmth and leaves everyone reaching for more. I hope you give it a try—you’ll enjoy the charm and deliciousness it brings, trust me. Happy baking, friend!

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