I love a sweet pull-apart treat, and Blueberry Monkey Bread has become a warm pick for my brunch table. I write this recipe to help you make it with ease and joy. I also like to share other fun takes, like a savory twist such as chicken alfredo monkey bread if you want to try something different.
My Dad James liked the smell of this bread baking on slow mornings. My sister Jennifer always asks for a slice first. Mom Eva taught me to save the best bites for guests.
Your Ingredients List
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 cup blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk (for glaze)
My Go-To Equipment
I keep the tools simple. I use a large mixing bowl to proof the yeast and to mix the dough. I reach for a wooden spoon to stir, and my hands to knead. A bundt pan makes the classic shape and gives a fun pull-apart. I also use a small bowl for the cinnamon sugar mix and another for the glaze. An oven that keeps steady heat helps a lot. A wire rack lets the bread cool well. These tools give me the best, most cozy result.
The Simple Steps to Follow
- Mix warm milk, sugar, and yeast in a large bowl and let it sit until frothy.
- Add melted butter, egg, and salt and stir to combine.
- Gradually add flour and mix until a dough forms.
- Knead the dough for about five minutes until smooth.
- Cover dough and let it rise in a warm place until doubled in size, about one hour.
- Preheat oven to 350°F (175°C).
- Mix brown sugar and cinnamon in a separate bowl.
- Roll dough into small balls and coat each ball in the sugar mix.
- Grease a bundt pan and layer coated dough balls and blueberries inside.
- Bake the bundt pan for thirty to thirty-five minutes or until golden brown.
- Beat cream cheese with powdered sugar and milk until smooth to make the glaze.
- Drizzle the glaze over the warm monkey bread before serving.
Healthy Twists on a Classic
I like to make simple swaps to lighten this treat. You can use half whole-wheat flour and half all-purpose flour to add fiber. You can cut the brown sugar by one quarter and still keep a good sweet touch. Try adding a cup of rolled oats to the cinnamon sugar mix for a nutty crunch on the outside. If you want more protein and a softer crumb, fold in a few spoonfuls of cottage cheese into the dough batter before rising. I once tested a very light sky-blue version that used cottage cheese and fresh berries and it reminded me of my morning cloud breads. If you want to try that style, read my take on the smoother cloud idea here: cottage cheese blueberry cloud bread.
Serving Suggestions From My Table
I serve Blueberry Monkey Bread warm and in the center of the table so people can pull their own pieces. It pairs well with plain Greek yogurt, a small bowl of maple syrup, or a simple cup of tea. For a bright twist, serve it with lemon curd or a thin lemon glaze to contrast the sweet cinnamon. One of our favorite brunch pairings is a light, tangy loaf, so I sometimes place slices of lemon and blueberry sourdough on the side to give guests a second bread choice. If you like that bright mix, try my lemon blueberry sourdough bread recipe for a sharp counterpoint. lemon blueberry sourdough bread recipe
Getting It Just Right
To get a soft and fluffy center, use warm milk that is not too hot. If the milk is too warm, it can kill the yeast. I check the milk with my wrist; it should feel warm but not hot. When I knead, I keep the motion steady and stop after about five minutes when the dough feels smooth and springs back. When you layer the balls and the blueberries, press lightly so the berries sit between the dough bites without breaking too many. If you press too hard, the juices can dye the dough too much and make the texture gummy. Watch the top as it bakes. If the bundt starts to brown too fast, cover it loosely with foil for the last ten minutes. The nutty brown sugar and cinnamon mix should stick well to each ball. For the glaze, make it thick enough to hang on the bread but thin enough to drizzle. If the glaze is too thick, add a touch more milk. If it is too thin, add a touch more powdered sugar.
How to Store Leftovers
If you have leftovers, let the bread cool to room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for one day and then move it to the fridge if you plan to keep it a bit longer. In the fridge, it keeps well for up to four days. To refresh a slice, warm it for about ten to twenty seconds in the microwave or ten minutes in a 300°F oven to make it soft again. If you freeze it, wrap pieces in foil and then place them in a zip bag. Frozen slices keep for up to two months. Thaw them at room temperature and warm as above.
Enjoy Every Moment
I think this bread brings small joy to slow mornings. I make it when friends come over or when I want a quiet treat. I like to watch the family reach in and pull a sticky, warm piece. The bread makes the kitchen smell like cinnamon and berries and makes small talks feel like a hug.
A Few Common Questions
Can I make Blueberry Monkey Bread ahead of time?
You can make the dough ahead and keep it in the fridge overnight. Let it come to room temperature and rise a bit before shaping and baking. You can also bake it and rewarm it the next day.
How do I keep blueberries from sinking in Blueberry Monkey Bread?
Coat berries lightly in a bit of flour before you add them between the dough balls. Use fresh berries that are dry. Layer them gently so they sit between dough pieces and do not all move to the bottom.
Can I use frozen blueberries in Blueberry Monkey Bread?
Yes, you can use frozen berries. Keep them frozen and toss them in a small bit of flour before layering. Frozen berries may release more juice, so bake a few minutes longer if the middle seems too wet.
Print
Blueberry Monkey Bread
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet pull-apart treat made with blueberries, perfect for brunch and warm gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 cup blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions
- Mix warm milk, sugar, and yeast in a large bowl and let it sit until frothy.
- Add melted butter, egg, and salt and stir to combine.
- Gradually add flour and mix until a dough forms.
- Knead the dough for about five minutes until smooth.
- Cover dough and let it rise in a warm place until doubled in size, about one hour.
- Preheat oven to 350°F (175°C).
- Mix brown sugar and cinnamon in a separate bowl.
- Roll dough into small balls and coat each ball in the sugar mix.
- Grease a bundt pan and layer coated dough balls and blueberries inside.
- Bake the bundt pan for thirty to thirty-five minutes or until golden brown.
- Beat cream cheese with powdered sugar and milk until smooth to make the glaze.
- Drizzle the glaze over the warm monkey bread before serving.
Notes
To keep the blueberries from sinking, coat them lightly in flour before adding them between the dough pieces. For a twist, you can use half whole-wheat flour or add rolled oats for texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: breakfast, brunch, blueberry, pull-apart, monkey bread