Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or nonstick spray to ensure an easy release later.

Cut the biscuit dough into quarters. You should have approximately 64 small pieces. In a large bowl, toss the dough pieces with granulated sugar until each is well coated.

Begin layering your monkey bread by placing half of the sugar-coated dough pieces into the bottom of the bundt pan.

Add half the cream cheese cubes and half the blueberries, distributing them evenly over the dough layer.

Repeat the layers with the remaining dough, cream cheese, and blueberries.

Drizzle the melted butter evenly over the entire top of the assembled monkey bread. This will help everything bake together and create a slightly crisp crust on top.

Bake for 40–45 minutes, or until the dough is fully cooked and golden brown. Check for doneness by inserting a skewer or knife into the center—it should come out clean or with melted cheese, but no raw dough.

Cool for 10 minutes, then carefully invert the bundt pan onto a plate or serving platter. Let it rest a few minutes before lifting off the pan.

Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Adjust the consistency by adding more milk, one teaspoon at a time, until pourable.

Drizzle the glaze generously over the warm monkey bread. Serve immediately for the best gooey, melt-in-your-mouth experience.