In a large bowl, gently combine the warm milk, yeast, and 1 teaspoon of sugar. Allow the mixture to stand for about five minutes, until it blooms into a frothy crown.

Add the melted butter, remaining sugar, beaten egg, vanilla extract, and salt. Stir to combine.

Gradually incorporate flour until a shaggy dough forms.

Knead the dough on a floured surface until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise in warmth until it doubles in size, approximately 1 to 1.5 hours.

Blend together 1 cup of sugar and cinnamon in a bowl.

Once risen, punch down the dough, roll it to a 1/2-inch thickness, and cut into 1-inch pieces.

Dip the dough pieces in melted butter, then toss in the sugar-cinnamon blend.

Layer the coated pieces in a greased bundt pan, sprinkling blueberries throughout.

Cover and allow to rise for an additional 30 minutes.

Preheat your oven to 350 degrees F (175 C) and bake for 40-45 minutes until golden brown.

Let cool for 10 minutes before inverting onto a platter.

Whisk together the powdered sugar, milk or cream, and vanilla until smooth, then drizzle over the warm monkey bread.