A delightful twist on traditional monkey bread, this Blueberry Monkey Bread is sweet, fluffy, and bursting with fresh blueberries.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 large egg
2 cups fresh or frozen blueberries
1/2 cup brown sugar
1/4 cup unsalted butter, melted (for coating)
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a bundt pan with cooking spray or butter.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
In another bowl, mix the milk, 1/4 cup melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
In a separate bowl, combine the brown sugar and 1/4 cup melted butter.
Using your hands, tear off small pieces of dough (about the size of a golf ball) and roll them into balls. Dip each ball into the brown sugar mixture, then layer them in the prepared bundt pan.
Once all the dough balls are in the pan, drizzle any remaining brown sugar mixture over the top.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate.
Serve warm and enjoy!
Notes
For a lemon twist, add the zest of one lemon to the dough mixture.
Substitute raspberries or strawberries for blueberries for a different flavor profile.