Delicious Blueberry Monkey Bread Recipe for Family Fun
A sweet, cinnamon-sugar coated dough studded with fresh blueberries, baked to golden perfection, and optionally drizzled with a simple glaze. This monkey bread is perfect for family fun!
Equipment
- bundt pan
- mixing bowls
- Measuring cups and spoons
- Rolling Pin
- oven
- foil
Ingredients
- ½ cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup melted unsalted butter
- 2 cups fresh blueberries
Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Activate yeast by combining warm milk, yeast, and 1 teaspoon sugar; let stand 5-10 minutes until foamy.
- Add remaining sugar, melted butter, egg, vanilla, and salt to the yeast mixture; stir to combine.
- Gradually add flour until a shaggy dough forms.
- Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Mix sugar and cinnamon for the coating; melt the remaining butter.
- Punch down the risen dough, roll to 1/2-inch thickness, and cut into 1-inch pieces.
- Dip dough pieces in melted butter, toss in cinnamon-sugar, and arrange in a well-greased bundt pan, distributing blueberries evenly.
- Cover the pan and let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 40-45 minutes until golden brown and cooked through. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Whisk glaze ingredients until smooth and drizzle over the warm bread if desired.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days. Freeze wrapped in plastic and foil for up to 2 months. Reheat in oven at 300°F for 10-15 minutes or microwave for 15-20 seconds.
Notes
Ensure milk is warm but not hot to avoid killing the yeast. Fresh blueberries are preferred; if using frozen, thaw completely and pat dry. Thoroughly grease the bundt pan to prevent sticking. Use a warm, draft-free environment for rising. Verify doneness with a toothpick; it should come out clean. If the top browns too quickly, cover loosely with foil during the last 15-20 minutes of baking. Dough can be prepared and refrigerated overnight; allow to come to room temperature before assembling.