Blueberry Monkey Bread
This Easy Blueberry Monkey Bread is the ultimate pull-apart treat! Soft, fluffy dough pieces are coated in buttery cinnamon sugar, studded with bursts of juicy fresh blueberries, and baked into a gorgeous, shareable ring. Finished with a sweet vanilla glaze, it's perfect for brunch, dessert, or any gathering. For another fun, shareable breakfast, try our Cinnamon Roll Waffles with Cream Cheese Drizzle.
Servings: 9 servings
Calories: 475kcal
Equipment
- 10-inch Bundt Pan Essential for the classic monkey bread shape.
- Stand Mixer with Dough Hook (optional) Makes kneading easier.
- Large Mixing Bowl For the dough and rising.
Ingredients
- 0.5 cup warm milk (105-115°F)
- 2.25 tsp active dry yeast (1 packet)
- 0.25 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 0.5 tsp salt
- 3 cups all-purpose flour, plus more for dusting
- 1 cup granulated sugar (for coating)
- 2 tsp ground cinnamon
- 0.5 cup unsalted butter, melted (for coating)
- 2 cups fresh blueberries
- 1 cup powdered sugar
- 2 to 3 tbsp milk or cream
- 0.5 tsp vanilla extract (for glaze)
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tsp sugar. Let stand for 5-10 minutes until foamy.
- Add remaining sugar, melted butter, egg, vanilla, and salt to the yeast mixture. Gradually stir in flour until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1½ hours until doubled.
- In a shallow bowl, mix 1 cup sugar and cinnamon. Place ½ cup melted butter in another bowl. Grease a bundt pan well.
- Punch down dough. Roll or pat to ½-inch thickness. Cut into 1-inch pieces. Dip each piece in melted butter, then toss in cinnamon sugar. Layer in bundt pan, sprinkling blueberries evenly between layers.
- Cover and let rise in pan for 30 minutes until puffy. Preheat oven to 350°F.
- Bake for 40-45 minutes until golden. Cool in pan for 10-15 minutes, then invert onto a serving plate.
- Whisk together powdered sugar, 2 tbsp milk, and vanilla until smooth. Add more milk if needed. Drizzle over warm monkey bread and serve.
Notes
Pro Tips: The #1 rule for a light, fluffy dough is to ensure your yeast is active – let it get foamy in the warm milk. Grease your bundt pan generously to ensure a clean release. If using frozen blueberries, thaw and pat them completely dry to avoid a soggy bread. Let the monkey bread cool in the pan for 10-15 minutes before inverting. For the best texture, serve warm. You can make the dough a day ahead and let it rise slowly in the fridge overnight.