In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of sugar, 1 teaspoon of salt, and 2 teaspoons of yeast. Blend in ½ cup of melted butter, 1 cup of warm milk, and 2 large eggs. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for approximately 1 hour until doubled in size.

Gently punch down the risen dough and fold in 1 ½ cups of fresh blueberries evenly.

Divide the dough into 20-24 pieces and roll each piece into a ball. Layer the balls in a greased bundt pan.

Cover the bundt pan with plastic wrap and let the dough balls rise for another 30 minutes at room temperature until puffed up.

Preheat the oven to 350°F (175°C) and bake the monkey bread for 30-35 minutes until golden brown and a toothpick comes out clean.

Let the monkey bread cool in the pan for about 10 minutes, then carefully invert onto a serving platter to cool slightly before serving warm.