Lemon Blueberry Monkey Bread (Pull-Apart Bread!)

lemon blueberry monkey bread on white plate with flowers, blueberries, forks, and white plates around on marble surface.

Lemon Blueberry Monkey Bread (Pull-Apart Bread!)

Indulge in the ultimate pull-apart bread recipe with our gooey and delicious Lemon Blueberry Monkey Bread! This delightful twist on a classic promises a burst of citrusy sweetness in every bite. Whether for brunch, a sweet snack, or a show-stopping dessert, this monkey bread is the perfect treat to share with friends and family!

Course: Breakfast

Cuisine: American

Prep Time: 1 15

Cook Time: 55

Proofing Time: 2 30

Total Time: 4 40

Servings:

Calories: 340kcal

Ingredients

Dough

4½ cups all purpose flour*
⅝ cup granulated sugar
2 Tablespoons lemon zest
1 Tablespoon instant yeast
½ teaspoon kosher salt (Diamond Crystal)
⅝ cup unsalted butter
1¼ cups whole milk
1 large egg
1 large egg yolk

Lemon Sugar

1½ cups granulated sugar
1½ Tablespoons lemon zest

Blueberry Syrup

1 cup fresh blueberries
¼ cup granulated sugar
¼ cup water
1½ teaspoons lemon juice

To Assemble

½ cup salted butter melted

Instructions

Dough

In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, lemon zest, yeast, and salt.
Heat butter and milk in a small saucepan over low heat, stirring occasionally, until butter melts.
Cool to 120℉.
Pour over dry ingredients.
Mix at low speed until ingredients are just combined.
Add eggs.
Mix at low speed until incorporated.
Increase speed to medium.
Knead dough until smooth and elastic (it will clean the sides and bottom of the bowl when done), about 5-8 minutes.
Place dough in a lidded container that has been sprayed with cooking spray, or in a glass bowl covered with plastic wrap.
Let rise in a warm place until doubled in bulk, about 1-1½ hours. You can also use a proofing box with a humidity tray set to 78℉, and leave the plastic wrap off.
While dough is proofing, make the lemon sugar and the blueberry syrup.

Lemon Sugar

Combine sugar and lemon zest in the bowl of a food processor.
Process on high for 2-3 minutes, scraping down sides as needed.
Alternately, you can rub it together with your fingers.

Blueberry Syrup

Combine blueberries, sugar, water, and lemon juice in a small saucepan.
Cook over low heat, stirring frequently, until sugar is melted and blueberries are soft enough to pop.
Carefully pour into the bowl of a food processor and process on high speed until liquified. (You can also use a blender or a stick blender.)
Strain through a fine mesh sieve into a clean bowl.
Pour into the bottom of a 10 inch tube pan that has been sprayed with baking spray. Set aside.

Assembly

Pinch dough off in ½ ounce pieces.
Roll each into a ball.
Dip in butter.
Roll in lemon sugar.
Place in tube pan on top of syrup, with the first layer beginning on the outside and working in, leaving about ⅛ inch space between the dough balls and the second and third layers beginning on the inside and working out.
Cover with plastic wrap.
Allow to rise in a warm place until noticeably risen, about 1 hour. (The dough balls should be about 1 inch below the rim.)
While dough is rising, heat oven to 350℉.
Bake for 55 minutes or until cooked through (about 205℉), covering after 25 minutes to prevent over browning.
Cool in pan for 10-15 minutes, until cool enough to handle without getting burned.
Turn out onto serving platter.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add ¾ oz or 22 g to the measurement for each cup of flour.

How To Store:

While monkey bread is best enjoyed the day you make it, it can be kept in the fridge in a cloche (or airtight container) for 4-5 days.

Our Best Tips For Success:

Check your yeast and make sure it’s active.
You can substitute frozen blueberries for the fresh.
If you don't have salted butter for dipping, use unsalted + 1/8 teaspoon salt. If you only have salted butter for the dough, reduce the salt to 1/3 teaspoon.
A properly kneaded dough should be smooth and clean the bowl.
If you don't have salted butter for the assembly, you can use unsalted butter + 1/8 teaspoon salt.
2 average size lemons = 2 Tablespoons zest.
Don't overcook the syrup. You don't want jam.
Use an oven thermometer to ensure your oven is cooking at the proper temperature.

Nutrition