Blueberry Monkey Bread 🍞

Ingredients:

Dough:

3/4 cup whole milk, heated to 110° F

1/2 cup water, heated to 110°

1/4 cup granulated sugar

2 Tbsp. butter, melted, plus more for bowl

2-1/4 tsp. active dry yeast

3-1/4 cups all-purpose flour

2 tsp. kosher salt

Sauce:

1 Tbsp. granulated sugar

1 Tbsp. water

2 cups fresh or frozen blueberries, divided

1/2 tsp. cornstarch, dissolved in 1 tsp. cold water

1 tsp. fresh lemon juice

Pinch of kosher salt

Assemble:

1/2 cup unsalted butter, melted, +2 tbsp. unsalted butter, softened, divided

1 cup brown sugar

2 tsp. ground cinnamon

1 tsp. ground cardamom

1/2 tsp. kosher salt

All-purpose flour, for surface

1/4 cup cream cheese

2/3 powdered sugar

1 Tbsp. whole milk

Detailed Steps:

Dough:

In a small heatproof bowl, stir milk, water, granulated sugar, and butter until sugar is dissolved. Stir in yeast and let sit until foamy, 5 to 10 minutes.

In the large bowl of a stand mixer fitted with the paddle attachment, mix flour and salt. Add yeast mixture and mix on low speed until combined. Switch to dough hook, increase speed to high, and beat until dough is smooth and elastic, 6 to 8 minutes (it will be sticky).

Transfer dough to a bowl greased with butter. Cover and let sit in a warm place until doubled in size, about 1 hour.

Sauce:

In a small pot over medium heat, heat granulated sugar, water, and 1 cup blueberries, stirring occasionally, until berries begin to burst and mixture comes to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until berries have cooked down to a sauce, 2 to 3 minutes. Stir in dissolved cornstarch and simmer until combined, about 1 minute more.

Remove from heat and stir in lemon juice, salt, and remaining 1 cup blueberries. Let cool.

Make Ahead: Blueberry sauce can be made 3 days ahead. Let cool, then transfer to an airtight container and chill.

Assemble:

Grease a 12-cup Bundt pan with 2 tablespoons melted butter. Pour remaining 6 tablespoons melted butter into a small flat container. In another small flat container, stir brown sugar, cinnamon, cardamom, and salt.

Turn out dough onto a lightly floured work surface. Divide into 36 equal pieces (about 20 g. each). Dip each piece in melted butter, then roll in spiced sugar. Arrange 12 pieces in bottom of prepared pan, then top with half of blueberry sauce. Repeat layers, then top with remaining 12 dough pieces.

Cover and let rise until top dough balls nearly reach top of mold, 20 to 30 minutes.

Meanwhile, preheat oven to 350° F. Uncover pan and bake bread until deeply browned on top and around the edges (an instant-read thermometer inserted into a ball should register at least 190°F), 35 to 45 minutes. Let cool 5 minutes, then run a small knife around edges of pan to loosen. Invert onto a platter.

In a medium bowl, stir cream cheese and 2 tablespoons softened butter until smooth. Stir in powdered sugar and milk, adding more milk if needed to reach a smooth, pourable glaze. Drizzle glaze over warm monkey bread.

Make Ahead: Glaze can be made 3 days ahead. Transfer to an airtight container and refrigerate. When ready to use, microwave in 5-second intervals until glaze reaches drizzling consistency.

Prep Time: 20 mins.

Total Time: 3 hrs.

Servings: 12