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Blueberry Monkey Bread

A delightful twist on a classic recipe, this Blueberry Monkey Bread offers a light and fluffy texture, bursting with the sweetness of blueberries, making it a perfect treat for any family gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 cup fresh blueberries (or frozen, thawed)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan or a similar cake pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
  3. In another bowl, mix the melted butter, milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; avoid over-mixing.
  5. Gently fold in the blueberries.
Baking
  1. In a separate bowl, combine the brown sugar and cinnamon.
  2. Roll spoonfuls of the dough into balls and dip them in the brown sugar-cinnamon mixture before placing them in the prepared pan.
  3. Once all the dough is in the pan, give it a gentle shake to settle everything, and bake for 30-35 minutes until golden brown.
Serving
  1. Allow the bread to cool for about 10 minutes in the pan, then carefully invert it onto a serving plate.
  2. Tear apart warm pieces and enjoy!

Notes

For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave for 30-60 seconds or bake at 350°F (175°C) for about 10-15 minutes.