Blueberry Monkey Bread

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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!


  • 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


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.

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