Blueberry Monkey Bread
A soft, biscuit-like breakfast bake packed with juicy blueberries and finished with a buttery glaze, perfect for sharing and easy to make.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or unsweetened non-dairy both work)
- 1/4 cup butter, melted
- 1 large egg
- 2 cups fresh blueberries (if using frozen, do not thaw; toss with 1 tsp flour to reduce bleeding)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/4 cup butter, melted
- 1 cup powdered sugar
- 1 tablespoon milk (add a teaspoon more if you want it thinner)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a bundt pan well, making sure to coat the center tube and grooves.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a second bowl, whisk the milk, melted butter, and egg until smooth.
- Pour wet ingredients into dry and stir just until no dry flour remains. Don’t overmix.
- Gently fold in blueberries using a spatula.
- In a small bowl, mix brown sugar and cinnamon.
Baking
- Spoon a layer of dough into the bundt pan, then sprinkle some cinnamon sugar. Repeat, alternating dough and cinnamon sugar until used up.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out mostly clean.
- Let it cool in the pan for 10 minutes, then invert onto a plate or cake stand.
- Whisk melted butter, powdered sugar, and milk until smooth. Drizzle over warm monkey bread.
Notes
For serving, enjoy it brunch board style with yogurt and bacon, or add ice cream for dessert. Store in an airtight container for up to 5 days in the refrigerator.