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Blueberry Monkey Bread

Blueberry Monkey Bread

Soft, buttery pull-apart bread bursting with fresh blueberries and caramelized cinnamon sugar. Perfect for sharing at brunch or gatherings, this easy recipe yields a warm, aromatic treat everyone will enjoy.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course baking, Breakfast
Cuisine American
Servings 9 people
Calories 475 kcal

Equipment

  • 1 bundt pan well-greased
  • 1 large mixing bowl for dough rising
  • 1 stand mixer optional, for kneading
  • 1 measuring cups and spoons for accurate measurements
  • 1 pizza cutter or knife to cut dough pieces
  • 2 shallow bowls for butter and cinnamon-sugar
  • 1 plastic wrap or kitchen towel for covering dough
  • 1 pastry brush to grease bundt pan
  • 1 wire rack for cooling
  • 1 small whisk for optional glaze

Ingredients
  

  • 1/2 cup warm milk 105-115°F
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour plus more for dusting
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter melted
  • 2 cups fresh blueberries
  • 1 cup powdered sugar optional glaze
  • 2-3 tablespoons milk or cream optional glaze
  • 1/2 teaspoon vanilla extract optional glaze

Instructions
 

  • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; let stand 5-10 minutes until foamy.
  • Add melted butter, remaining sugar, egg, vanilla extract, and salt; stir well to combine.
  • Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms.
  • Turn dough onto floured surface and knead 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
  • Place dough in a lightly oiled bowl, cover with plastic wrap or kitchen towel, and let rise in a warm place for 1 to 1.5 hours until doubled.
  • Mix granulated sugar and cinnamon in a shallow bowl; melt remaining butter in another bowl.
  • Punch down the dough and roll out to 1/2-inch thickness on floured surface.
  • Cut dough into about 1-inch pieces using a pizza cutter or knife.
  • Dip each piece into melted butter, then toss in cinnamon-sugar mixture.
  • Place coated dough pieces into a greased bundt pan, evenly distributing the fresh blueberries among the dough.
  • Cover bundt pan with plastic wrap or towel and let rise in a warm place for 30 minutes.
  • Preheat oven to 350°F (175°C).
  • Bake monkey bread for 40-45 minutes until golden and cooked through; loosely cover with foil if browning too quickly.
  • Cool bread in pan for 10 minutes, then invert onto serving plate.
  • Optional: Whisk powdered sugar, milk or cream, and vanilla until smooth; drizzle over warm monkey bread before serving.

Notes

  • Use fresh blueberries for best texture; thaw and dry frozen blueberries if needed.
  • Properly grease bundt pan to prevent sticking.
  • Store leftovers at room temperature up to 3 days or freeze up to 2 months tightly wrapped.
  • Reheat gently in oven or microwave before serving.