Blueberry Monkey Bread
This Blueberry Monkey Bread is a sweet, pull-apart bread filled with fresh blueberries and coated in cinnamon sugar.
Equipment
- Mixing bowl
- Loaf Pan
Ingredients
For the Dough
- ½ cup warm milk 105-115°F
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted (½ stick)
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour plus more for dusting
For the Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter melted (1 stick)
- 2 cups fresh blueberries
For the Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until bubbly.
- Add sugar, melted butter, egg, vanilla extract, and salt to the yeast mixture. Stir in flour gradually until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl and let it rise for 1 hour.
- Preheat the oven to 350°F (175°C). Mix granulated sugar and cinnamon for the coating.
- Once the dough has risen, punch it down and tear it into small pieces. Dip each piece in melted butter, then roll in the sugar-cinnamon mixture.
- Layer the coated dough pieces in a greased loaf pan, adding blueberries between layers.
- Bake for 30 minutes or until golden brown. Let it cool slightly before serving.
- If desired, mix powdered sugar, milk or cream, and vanilla extract to make the glaze. Drizzle over the bread before serving.
Notes
This bread is best enjoyed fresh. Store leftovers in an airtight container.