Blueberry Monkey Bread is a pull-apart treat made with layers of soft, buttery homemade dough and a sweet, tangy blueberry sauce, all drizzled with a cream cheese glaze. It’s perfect for breakfast, dessert, or as a snack any time of the day! And, it is delicious warm or cold! (I like mine warmed up a bit.) For a classic cinnamon sugar option of this fun-to-eat bread, check out my Homemade Monkey Bread, too!
Blueberry Monkey Bread Ingredients & Smart Substitutions
- Dough: The homemade dough in this bread is key in this recipe and bakes up to a soft, buttery texture. (See my High Altitude Baking Tips if needed.) If you are looking for a quick recipe using store-bought rolls, I have a 5-Ingredient Monkey Bread you will love!
- Butter: I used unsalted butter in this recipe. This gives you, the baker, the most control over the salt in the recipe. If using salted butter, you may want to lessen the amount of salt used.
- Blueberry Sauce: Layer homemade blueberry sauce between the pieces of dough. To make the sauce, fresh blueberries are cooked with sugar, cornstarch, lemon juice, and salt. It creates a sweet, tangy sauce that will be spooned over layers of the dough. If using frozen blueberries, you may need to cook them a bit longer. You can certainly get this sauce made up to a few days in advance. Once made, let it cool and store it in an airtight container in the refrigerator until ready to use. You could also substitute blueberry pie filling for the homemade blueberry sauce.
- Cinnamon Sugar Mixture: Roll each dough ball in melted butter and a cinnamon sugar mixture. This elevates the texture and flavor of each bite!
- Glaze: The sweet glaze is made by mixing softened cream cheese, butter, confectioners’ sugar, and milk. It’s the perfect complement to the fruity blueberry sauce and cinnamon sugar coating. But, the bread is delicious without the glaze, too!
Can I Assemble Blueberry Monkey Bread Ahead Of Time?
Yes, you can assemble the monkey bread ahead of time, especially if you want to save time on the day you plan to bake it! Here’s how you can do it:
- Prepare the Dough: Follow the recipe instructions as written to make the dough and allow it to rise until doubled in size.
- Prepare the Blueberry Sauce: Make the blueberry sauce according to the recipe instructions and let it cool to room temperature.
- Assemble the Monkey Bread: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small pieces and roll them in the cinnamon-sugar mixture. Layer the dough pieces in a greased bundt pan, alternating with dollops of the blueberry sauce.
- Cover and Refrigerate: Once assembled, cover the bundt pan tightly with plastic wrap or aluminum foil and place it in the refrigerator. You can leave it in the refrigerator overnight, for up to 24 hours. This will allow the bread to slowly rise.
- Bake: When ready to bake the monkey bread, remove it from the refrigerator and let it sit at room temperature while you preheat the oven. Then, bake it according to the recipe instructions.
Can I Use a Different Pan?
Yes. Although a bundt pan is commonly used to make monkey bread, you can use a different pan like a 9×13-inch baking dish. A bread pan or springform pan can also work. Just remember, cooking times might vary with a different pan. Check the middle of the bread to ensure it’s done.
How To Store Blueberry Monkey Bread
To store blueberry monkey bread, first let it cool to room temperature. If adding the glaze, the bread should be stored in the refrigerator. If not using the glaze, store the bread at room temperature for up to a day or two.
Freezing Monkey Bread
If freezing this blueberry monkey bread for longer storage, freeze it without the glaze. To freeze, let the bread cool. Next, wrap it tightly in aluminum foil. For extra protection, wrap the bread in another layer of aluminum foil or place it in a freezer-safe bag. The bread can be frozen for up to 2-3 months. When ready to serve, let it thaw in the refrigerator overnight. Don’t forget about the glaze if adding it!
Blueberry Monkey Bread
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
Assembly
- 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
- â…” cup (83 g) confectioners' sugar
- 1 tablespoon whole milk, or more as needed for desired consistency
Instructions
Dough
- In a medium mixing bowl combine warm milk, warm water, sugar, and melted butter. Mix until the sugar is mostly dissolved. Add yeast and let it rest until it becomes foamy (about 5-10 minutes).
- In the bowl of a stand mixer fitted with the dough hook, combine flour and kosher salt. Add the yeast mixture and mix on low speed until combined.
- Increase the speed to high. Knead until the dough becomes smooth and elastic (about 6-8 minutes).
- Transfer the dough to a greased bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled.
Blueberry Sauce
- To a medium saucepan over medium heat, add 1 cup of blueberries and sugar. Stir until the sugar is dissolved. Blueberries will start to pop as they heat.
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour the cornstarch mixture into the blueberries and stir until thickened (about 1 minute).
- Remove the saucepan from the heat. Stir in 1 teaspoon of fresh lemon juice, a pinch of kosher salt, and the remaining 1 cup of blueberries. Set aside while you prepare the bread.
Assembly
- Spray a 12-cup bundt pan with non-stick cooking spray. Set aside.
- Set out two small bowls. To the first bowl, add the melted butter. In a second bowl, mix brown sugar, cinnamon, and salt.
- Turn the dough out onto a lightly floured surface. Divide it into 36 equal pieces, about 1 inch each.
- Working one at a time, coat each section of dough in butter. Then, roll in the sugar mixture until completely coated. Arrange 12 pieces of the coated dough in the bottom of the prepared pan.
- Spoon half of the blueberry sauce over the top. Continue with another 12 pieces of coated dough, and the remaining blueberry sauce. Finish by topping with the remaining dough pieces. (Discard any remaining sugar mixture.)
- Cover and let rise until doubled, about 50-60 minutes. (The dough balls should almost reach the top of the bundt pan.)
- When ready, preheat the oven to 350°F. Uncover the pan and bake the bread until it's deeply browned on top and around the edges, 40-45 minutes. (An instant-read thermometer inserted into the dough should read at least 190°F.)
- Let it cool for 5 minutes. Then, run a small knife around the edges of the pan to loosen it. Invert it onto a platter.
Glaze
- In a medium bowl, mix together the cream cheese and butter until smooth.
- Stir in the confectioners' sugar and 1 tablespoon of whole milk, adding more milk as needed to achieve a smooth, pourable glaze.
- Drizzle the glaze over the warm monkey bread.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this is awesome! The dough is soft and fluffy, and the blueberry sauce adds a burst of sweetness. A must-try!
Elizabeth
SO GOOD! I love this bread, and there was enough blueberry sauce to stand out. Yum!
Bella
I'm obsessed with this blueberry monkey bread! The dough is incredibly soft and fluffy, and the blueberry sauce adds so much.
Annabelle
I love this bread! It's a recipe that is sure to impress.
Selena
The dough of this bread is so soft and flavorful, and the blueberry sauce adds a delightful sweetness. It's a must-have for breakfast or dessert!
Couldn’t find high altitude notes. I’
Hi Claudia! I don’t write high-altitude notes on every recipe because all of my recipes are tested in Minnesota. 🙂
I do have a general guide https://iambaker.net/high-altitude-baking-tips/