About:
A tear-and-share bread with an extra touch of summer! This Blueberry Monkey Bread is a tender sweet roll loaded with a bright burst of flavor from the sweet and tart blueberry sauce. There are plenty of warming spices and a luscious, creamy glaze all over the top, which is literally finger-licking delicious... you won't want to miss even a little drop of it! Blueberry Monkey Bread will have you monkeying-around for more!
Ingredients
- For the dough:
- 2 tablespoons butter, melted, plus more, to taste, for greasing the bowl
- 3/4 cup whole milk, heated to 110 degrees F
- 1/2 cup water, heated to 110 degrees F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- For the blueberry sauce:
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 2 cups fresh or frozen blueberries, divided
- 1/2 teaspoon cornstarch, dissolved in 1 teaspoon cold water
- 1 teaspoon fresh lemon juice
- kosher salt, to taste
- For the assembly:
- 1/2 cup (8 tablespoons) unsalted butter, melted, plus 2 tablespoons, softened, divided
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- all-purpose flour, to taste, for dusting a work surface
- 1/4 cup cream cheese
- 2/3 cup powdered sugar
- 1 tablespoon whole milk, plus more, to taste
Directions
Step 1 -Grease a bowl with the extra melted butter.
Step 2 -Stir 3/4 cup of the heated milk, 1/2 cup of the heated water, 1/4 cup of the granulated sugar, and 2 tablespoons of the melted butter together in a small heatproof bowl until the sugar is dissolved.
Step 3 -Stir in the yeast and let the mixture sit until foamy, about 5-10 minutes.
Step 4 -In the large bowl of a stand mixer fitted with the paddle attachment, mix the flour and 2 teaspoons of the salt.
Step 5 -Add the yeast mixture to the flour mixture and mix on low speed until combined.
Step 6 -Switch from the paddle attachment to the dough hook, increase the speed to high, and beat until the dough is smooth, elastic, and sticky, about 6-8 minutes.
Step 7 -Transfer the dough to the prepared bowl, cover it, and let sit in a warm place until it doubles in size, about 1 hour.
Step 8 -Heat the remaining granulated sugar, the remaining water, and 1 cup of the blueberries in a small pot over medium heat, stirring occasionally, until the berries begin to burst and the mixture comes to a boil, about 6-7 minutes.
Step 9 -Reduce the heat to medium-low and simmer, stirring occasionally, until the berries have cooked down to a sauce, about 2-3 minutes.
Step 10 -Stir in the dissolved cornstarch mixture and simmer until combined and thickened, about 1 minute.
Step 11 -Remove from the heat and stir in the lemon juice, the salt (to taste), and the remaining blueberries.
Step 12 -Allow the sauce to cool.
Step 13 -Grease a 12-cup Bundt™ pan or tube pan with 2 tablespoons of the melted butter.
Step 14 -Pour the remaining 6 tablespoons of the melted butter into a small, flat container.
Step 15 -In another small, flat container, stir together the brown sugar, the cinnamon, the cardamom, and the remaining salt.
Step 16 -Lightly flour a worksurface and turn the dough out onto it.
Step 17 -Divide the dough into 36 equal pieces.
Step 18 -Dip each dough piece into the container with the melted butter, then roll the pieces in the container with the spiced sugar mixture.
Step 19 -Arrange 12 pieces on the bottom of prepared tube pan.
Step 20 -Add 1/2 of the blueberry sauce to the tube pan.
Step 21 -Repeat the layers.
Step 22 -Top the tube pan with the remaining 12 dough pieces.
Step 23 -Cover and let rise until the top dough pieces nearly reach the top of the mold, about 20-30 minutes.
Step 24 -Preheat the oven to 350 degrees F.
Step 25 -Uncover the pan and bake the bread until deeply browned on top and around the edges, about 35-45 minutes. An instant-read thermometer inserted into one of the bread pieces should register at least 190 degrees F.
Step 26 -Let the monkey bread cool for 5 minutes before running a small knife around the edges of the pan to loosen.
Step 27 -Invert the bread onto a platter.
Step 28 -Stir together the cream cheese and 2 tablespoons of the softened butter in a medium bowl until smooth.
Step 29 -Stir in the powdered sugar and the remaining milk, adding more milk if needed to reach a smooth, pourable glaze.
Step 30 -Drizzle the glaze over the warm monkey bread.
Step 31 -Serve.
