Description
This pull-apart blueberry monkey bread is soft, buttery, and bursting with juicy blueberries, making it a delightful treat for brunch or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/2 cup brown sugar
- 1/4 cup additional melted butter (for coating)
- 1/2 cup powdered sugar (for glaze; add a splash of milk if desired)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Mix the dry ingredients: In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, stir together melted butter, milk, and vanilla.
- Make the dough: Pour the wet mixture into the dry mixture and stir just until combined.
- Add the blueberries gently to the dough.
- Make the coating: In a small bowl, mix brown sugar with additional melted butter until it resembles wet sand.
- Coat and layer: Pinch or scoop dough into small pieces, dip in the brown sugar mixture, and layer in the bundt pan.
- Bake for 30-35 minutes, until golden and the center is set.
- Cool in the pan for 10 minutes, then invert onto a plate.
- Drizzle with powdered sugar glaze right before serving.
Notes
Serve warm for the best taste. Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American