In a mixing bowl, combine warm whole milk, warm water, granulated sugar, and melted unsalted butter. Stir until the sugar dissolves, then add active dry yeast and let sit until foamy.

In a stand mixer, combine all-purpose flour and kosher salt. Add the yeast mixture and knead for 6–8 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour until doubled.

In a saucepan, combine fresh blueberries and granulated sugar over medium heat and cook until blueberries pop. Mix cornstarch with water, then stir into the blueberry mixture with lemon juice. Cook until thickened.

Once the dough has risen, punch it down, divide into 36 pieces, dip in melted butter, and roll in a mixture of light brown sugar and cinnamon. Layer in a greased bundt pan with blueberry sauce.

Cover the bundt pan with a kitchen towel and let it rise for another 50–60 minutes until puffed up.

Preheat your oven to 350°F. Bake the bundt for 40–45 minutes until golden brown and a toothpick comes out clean.

After baking, let the bundt cool for 5 minutes, then invert onto a platter. Mix cream cheese, confectioners' sugar, and whole milk to create the glaze and drizzle over the monkey bread.