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Blueberry Monkey Bread with Cream Cheese Glaze Recipe

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This Blueberry Monkey Bread is a delightful, pull-apart treat that combines soft, buttery dough with a sweet cinnamon-sugar coating and a luscious blueberry sauce. Perfect for brunch or dessert, this recipe uses fresh blueberries and a rich cream cheese glaze to elevate classic monkey bread into a fruity, irresistible crowd-pleaser.

  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 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

Blueberry Sauce

  • 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

Coating

  • 6 tablespoons unsalted butter, melted
  • 1 cup (200 g) light brown sugar, packed
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt

Glaze

  • 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. Mix Dough Ingredients: In a medium mixing bowl, combine warm milk, warm water, granulated sugar, and melted butter. Stir until the sugar mostly dissolves. Add active dry yeast and allow the mixture to rest until it becomes foamy, about 5 to 10 minutes.
  2. Combine Flour and Salt: In the bowl of a stand mixer fitted with a dough hook, mix together the all-purpose flour and kosher salt. Add the yeast mixture to the flour.
  3. Knead the Dough: Mix on low speed just until ingredients are combined, then increase to high speed and knead until dough is smooth and elastic, about 6 to 8 minutes.
  4. Let the Dough Rise: Transfer the kneaded dough to a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  5. Make Blueberry Sauce: In a medium saucepan over medium heat, add 1 cup fresh blueberries and 1 tablespoon sugar, stirring until sugar dissolves and berries begin to pop. In a small bowl, whisk cornstarch and cold water until smooth, then pour into the blueberry mixture. Stir until sauce thickens, about 1 minute.
  6. Finish Blueberry Sauce: Remove from heat and stir in lemon juice, a pinch of kosher salt, and the remaining 1 cup of fresh blueberries. Set aside to cool while preparing the bread dough.
  7. Prepare Bundt Pan and Coating: Spray a 12-cup bundt pan with non-stick cooking spray. In one bowl, melt 6 tablespoons of unsalted butter. In another bowl, mix together the light brown sugar, cinnamon, and ½ teaspoon kosher salt.
  8. Divide and Coat Dough Pieces: Turn risen dough onto a lightly floured surface and divide into 36 equal pieces, about 1 inch each. Working one by one, coat each dough piece first in the melted butter, then roll it in the cinnamon-sugar mixture until fully coated.
  9. Assemble Monkey Bread: Arrange 12 coated dough pieces in the bottom of the prepared bundt pan. Spoon half of the blueberry sauce over the dough. Repeat layering with another 12 pieces of dough and the remaining blueberry sauce. Finish by topping with the last 12 dough pieces (discard any leftover sugar mixture).
  10. Let the Assembled Dough Rise: Cover the bundt pan and let the dough rise again for 50 to 60 minutes, or until the dough balls nearly reach the top of the pan.
  11. Preheat Oven and Bake: Preheat oven to 350°F (175°C). Remove the cover from the bundt pan and bake the monkey bread for 40 to 45 minutes until it is deeply browned on top and edges. Use an instant-read thermometer to check that the internal temperature reaches at least 190°F.
  12. Cool the Bread: Let the monkey bread cool for about 5 minutes. Run a knife around the edges of the bundt pan to loosen the bread, then invert it onto a serving platter.
  13. Prepare the Glaze: In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Stir in confectioners' sugar and 1 tablespoon whole milk, adding more milk as needed to achieve a smooth, pourable consistency.
  14. Glaze the Monkey Bread: Drizzle the cream cheese glaze evenly over the warm monkey bread before serving.

Notes

  • Ensure liquids used for activating the yeast are around 110°F to help the yeast proof properly without killing it.
  • The dough rising times depend heavily on ambient temperature; warmer areas will speed up rising.
  • You can substitute frozen blueberries, but fresh provides the best flavor and texture.
  • If you prefer a less sweet glaze, reduce the confectioners' sugar slightly.
  • For easier removal, allow the bread to cool slightly but serve warm for the best taste.
  • Use a thermometer to check doneness; bread is fully cooked at 190°F internal temperature.
  • Author: Chef
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/blueberry-monkey-bread-with-cream-cheese-glaze-recipe/