In a bowl, combine whole milk, warm water, and granulated sugar. Sprinkle active dry yeast and let it sit until frothy.

In a mixing bowl, whisk together all-purpose flour and kosher salt. Gradually add yeast mixture and melted butter, then knead until smooth.

Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size.

In a saucepan, combine blueberries, cornstarch, and lemon juice. Cook until thickened and bubbly.

Punch down the dough, divide into small pieces, roll into balls, and coat with spiced sugar mixture.

Layer the coated dough balls and blueberry filling in a greased Bundt pan. Let rise again.

Preheat oven and bake the monkey bread until golden brown and toothpick comes out clean.

Prepare the glaze by mixing cream cheese, powdered sugar, and milk until smooth.

Invert the monkey bread onto a plate, drizzle with glaze, and serve warm.