Blueberry Chévre Monkey Bread Recipe
Reading Time: 3 minutes
This Blueberry Chevre Monkey Bread recipe is a sweet treat that makes cool cloudy days a little bit warmer.
There are some seasons in life where I crave wholesome food and the process of making it. Be it cooking a nourishing meal or baking a delightful treat, the seasons of cooler months often kick me into the slow and more intentional cooking season.
Something about cloudy days and cold temperatures makes being in the kitchen with a warm oven and flour dusting nearly every surface much more enjoyable. With three growing boys and a significant other who can eat with the best of them, I find that monkey bread is a fun and filling option for sweet or savory dishes to fill a family.
This is a sweet twist on monkey bread. I’ve included a from-scratch dough recipe to allow you to enjoy the slow process of this dessert (or breakfast treat). Please remember that the ingredients listed are always best locally and organically sourced. But you may use what is available to you or your preferred brands. I sure hope you and yours enjoy this blueberry twist on monkey bread.
Blueberry Chévre Monkey Bread Recipe
DOUGH
- ¾ cup goat milk, lukewarm (about 110 degrees F)
- ½ cup lukewarm water
- ¼ cup granulated sugar
- 2 tablespoons melted butter
- 2¼ teaspoons active dry yeast (1pack)
- 2 teaspoons sea salt
- 3¼ cups unbleached all-purpose flour
BLUEBERRY FILLING
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1½ tablespoons water (to make a paste)
- Fresh lemon juice from half a lemon
- ½ teaspoon lemon zest
OTHER INGREDIENTS NEEDED
- ½ cup butter, melted, plus 2 tablespoons softened
- 1 cup brown sugar
- ½ tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 4 ounces chèvre cheese (plain)
- 1½ cups confectioner’s sugar
- ¼ cup goat milk
- Additional flour for flouring surface.
MAKING DOUGH
- In a small bowl, stir together milk, water, sugar, and butter till the sugar dissolves. Add in yeast and stir till well incorporated. Let sit 5 to 10 minutes till soft and foamy.
- Using a stand mixer with the paddle attachment, mix flour and salt. Slowly add in yeast mixture. Once mixed, set to high and knead dough for 6 to 8 minutes. The dough should be smooth and elastic but still sticky.
- Transfer dough to a greased bowl (I prefer butter-greased), cover, and allow to rise in a warm spot for about an hour or till dough is double in size.
MAKING BLUEBERRY FILLING
- Heat the water, sugar, and 1 cup of blueberries in a small pot on medium heat.
- Cook till blueberries begin to burst and the mixture starts to boil. Be sure to stir occasionally to prevent scorching.
- Once the mixture boils, reduce heat and simmer for 2 to 4 minutes. The mixture will start to look like sauce.
- Stir together cornstarch and water till well-blended. Stir the cornstarch paste into the simmering blueberries.
- Remove from heat. Stir in salt, lemon zest, lemon juice, and 1 cup of blueberries. Let cool.
TO ASSEMBLE THE MONKEY BREAD
- Use 2 tablespoons butter to grease a 12-cup bundt pan. Put the remaining 6 tablespoons in a small bowl for dipping.
- In a small mixing bowl, stir together brown sugar, cinnamon, salt, cardamom, and nutmeg. Set aside.
- Turn out dough on a lightly floured surface and divide into 36 equal pieces. If you have a scale, weigh them to about 20 grams each.
- Dip each piece of dough in melted butter, then roll in spices and sugar. Start with 12 pieces at a time.
- Arrange 12 dough balls at the bottom of your bundt pan.
- Top with blueberry filling.
- Layer with another 12 dough balls and blueberry filling.
- Top with the remaining 12 dough balls.
- Cover and allow to rise for 20 to 30 minutes or till the top layer of dough nearly touches the top of the bundt pan. Preheat oven to 350 degrees F.
- Uncover and bake for 35 to 45 minutes or till the top is deep golden brown. Remove and cool for 5 minutes before flipping out your monkey bread.
MAKING THE GLAZE
- In a medium bowl, beat the chèvre cheese and 2 tablespoons softened butter until smooth.
- Stir in slowly, confectioner’s sugar and milk. Add in more milk if needed to create a pourable glaze.
- Drizzle over warm monkey bread to your desired amount.
Serve your blueberry chévre monkey bread warm or cool and enjoy.
HANNAH MCCLURE is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens/seasonal hogs, and baking/cooking from scratch are a few things she enjoys in her homemaking. Always learning and always chasing her littles. Find Hannah on Instagram @muddyoakhennhouse
Originally published in the January/February 2024 issue of Goat Journal and regularly vetted for accuracy.
