Berry Pull-Apart Bread

Berry Bliss: Blueberry Swirl Monkey Bread. This Blueberry Monkey Bread offers a delightful and flavorful twist on the classic pull-apart treat. Featuring layers of soft, homemade dough swirled with a sweet-tart blueberry sauce and finished with a tangy cream cheese glaze, it’s a fun and delicious centerpiece for brunch, dessert, or any special occasion.

The first time I made this, the aroma of warm blueberries and cinnamon filled my kitchen. Pulling apart the soft, doughy pieces coated in the sweet blueberry sauce and creamy glaze was an absolute delight. It’s a recipe that brings smiles to faces.

Essential Ingredients

• Monkey Bread Dough:
  • Warm Milk (110°F): Activates the yeast and provides moisture for the dough. Ensure it’s not too hot, which can kill the yeast.
  • Active Dry Yeast: The leavening agent that makes the dough rise, creating a light and airy texture.
  • Granulated Sugar: Feeds the yeast and adds sweetness to the dough.
  • Large Eggs, Room Temperature: Add richness, structure, and moisture to the dough. Room temperature eggs incorporate more easily.
  • Melted Unsalted Butter: Adds flavor and tenderness to the dough. Allow it to cool slightly before adding.
  • Kosher Salt: Enhances the flavors of the other ingredients and controls the yeast activity.
  • All-Purpose Flour: Provides the structure for the dough. The amount may vary slightly depending on humidity.
• Blueberry Sauce & Glaze:
  • Fresh or Frozen Blueberries: The star of the filling, providing a sweet-tart flavor and beautiful color. Frozen blueberries can be used directly.
  • Granulated Sugar: Sweetens the blueberry sauce and helps it thicken.
  • Cornstarch: Acts as a thickening agent for the blueberry sauce, creating a luscious consistency.
  • Lemon Juice: Adds a touch of brightness and acidity to the blueberry sauce, balancing the sweetness.
  • Ground Cinnamon: Adds a warm, comforting spice that complements the blueberries.
  • Softened Cream Cheese: Forms the base of the tangy glaze. Ensure it’s fully softened for a smooth glaze.
  • Powdered Sugar: Sweetens and thickens the cream cheese glaze.
  • Milk: Adjusts the consistency of the cream cheese glaze to a smooth, drizzleable texture.

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Creating the Blueberry Monkey Bread

Making the Dough:

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if kneading by hand), combine the warm milk, active dry yeast, and ¼ cup of sugar. Let stand for 5-10 minutes until the yeast is foamy. Add the room temperature eggs, ½ cup of melted unsalted butter, and salt. Gradually add 4 cups of the all-purpose flour, mixing on low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and slightly sticky. If the dough is too sticky, add the remaining ½ cup of flour gradually.

First Rise:

Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Making the Blueberry Sauce:

While the dough is rising, prepare the blueberry sauce. In a medium saucepan, combine the fresh or frozen blueberries, ½ cup of sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the sauce thickens. This should take about 5-7 minutes. Remove from heat and let the sauce cool completely.

Preparing Cinnamon Sugar:

In a shallow dish, mix together the remaining 1 cup of sugar and the ground cinnamon.

Assembling the Monkey Bread:

Once the dough has doubled, gently punch it down. Melt the remaining 1 cup of unsalted butter in a shallow bowl. Grease a bundt pan generously with butter or cooking spray. Tear off small pieces of the dough (about 1-inch in size). Dip each piece in the melted butter, then toss it in the cinnamon sugar mixture until evenly coated. Arrange half of the coated dough pieces in the bottom of the prepared bundt pan. Spoon half of the cooled blueberry sauce evenly over the dough. Arrange the remaining dough pieces on top and drizzle with the remaining blueberry sauce.

Second Rise:

Cover the bundt pan with plastic wrap and let rise in a warm place for another 30-45 minutes, or until noticeably puffed.

Baking:

Preheat your oven to 350°F (175°C). Bake the monkey bread for 30-35 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 190°F (88°C).

Making the Glaze:

While the monkey bread is baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and remaining melted unsalted butter until smooth. Gradually add the powdered sugar, beating until well combined. Add milk, one tablespoon at a time, until the glaze reaches a smooth, drizzleable consistency.

Finishing and Serving:

Let the baked monkey bread cool in the bundt pan for 10 minutes. Then, carefully invert it onto a serving plate. Drizzle the cream cheese glaze generously over the warm monkey bread. Serve warm and enjoy the pull-apart fun!

My family loves when I add chopped pecans or walnuts to the cinnamon sugar mixture for an extra layer of texture and flavor. You can also experiment with other berries like raspberries or strawberries for a different twist.

Variations

Use other berries such as raspberries, strawberries, or a mixed berry blend for a different flavor profile. Add chopped nuts like pecans or walnuts to the cinnamon sugar mixture for added crunch. Incorporate spices like ground nutmeg or cardamom into the cinnamon sugar for a warmer flavor.

Make-Ahead and Storage

The dough can be prepared the day before, allowed to rise, and then refrigerated overnight. Let it come to room temperature for about 30 minutes before assembling. Glazed leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap loosely in foil and bake at 300°F (150°C) for about 10 minutes.

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Frequently Asked Questions

Yes, you can use frozen blueberries directly in the sauce; they will release more liquid during cooking, so you may need to simmer it for a few extra minutes to reach the desired thickness. The internal temperature should reach 190°F (88°C) to ensure it’s fully baked. You can prepare the dough or the blueberry sauce ahead of time. If you don't have a stand mixer, you can knead the dough by hand on a lightly floured surface. Store leftover monkey bread at room temperature in an airtight container for a day or two, or refrigerate for longer storage.

This Blueberry Monkey Bread is a delightful and crowd-pleasing treat that’s perfect for sharing. Its combination of sweet dough, tangy blueberry sauce, and creamy glaze makes it an unforgettable baked good.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries in this recipe. No need to thaw them first - add them directly to the saucepan in their frozen state. You may need to cook the sauce slightly longer as the frozen berries will release more liquid. For the whole berries added at the end, let them thaw slightly before adding to prevent the sauce from becoming too cold.

→ Can I prepare this the night before and bake in the morning?

Yes! You have two options: 1) Prepare through the first rise, shape the dough balls, coat them, and assemble in the bundt pan with the sauce. Cover and refrigerate overnight. In the morning, allow it to sit at room temperature for about 1 hour before baking. 2) Or for an even quicker morning bake, let the bread go through both rises, then cover and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.

→ Can I use other berries in this recipe?

Absolutely! This recipe works beautifully with raspberries, blackberries, or a mixed berry combination. Strawberries can also work, but should be chopped into blueberry-sized pieces. Just maintain the same total amount (2 cups) and follow the same cooking method. Different berries will create slightly different textures in the sauce, but all will be delicious.

→ How do I know when the bread is fully baked?

The most reliable way is to use an instant-read thermometer inserted into the dough (not the sauce) - it should read at least 190°F. Visually, look for deep golden brown coloring on the visible edges. When you press gently on the top, it should feel firm and spring back. If you're unsure, it's better to bake a few minutes longer than to underbake, as raw dough in the center would make the bread doughy when pulled apart.

→ How do I store leftovers and how long will they keep?

Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, cover loosely with foil and warm in a 325°F oven for about 10 minutes, or microwave individual portions for 15-20 seconds. This bread also freezes well - wrap it tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.