In a mixing bowl, combine warm whole milk, water, and granulated sugar, stirring gently before adding the active dry yeast. Allow this mixture to sit for about 10 minutes until it becomes frothy and bubbly, indicating that the yeast is activated.

In a large mixing bowl, whisk together the all-purpose flour and kosher salt. Pour in the activated yeast mixture along with the melted butter, then blend until the dough starts to come together. Knead the dough by hand for about 5-7 minutes on a floured surface until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap. Set the bowl in a warm environment and let the dough rise undisturbed for about 1 to 1.5 hours, or until it has doubled in size.

In a medium saucepan, combine the blueberries, lemon juice, cornstarch dissolved in cold water, and a pinch of salt. Cook over medium heat, stirring gently, until the mixture thickens and the blueberries burst, about 5-7 minutes. Set aside to cool.

Once your dough has risen, punch it down to release air bubbles and turn it onto a floured surface. Divide the dough into small balls, then roll each ball in a mixture of brown sugar and warming spices. Layer the dough balls in a greased Bundt pan, intermittently drizzling some blueberry sauce.

Cover the Bundt pan with a clean towel and let the assembled bread rise for about 30 minutes while preheating your oven to 350°F (175°C).

Once preheated, place the Bundt pan in the oven and bake for 30-35 minutes, or until the top of the bread is golden brown and a toothpick inserted comes out clean.

Allow the baked Blueberry Monkey Bread to cool in the pan for about 10 minutes before inverting it onto a serving platter. Prepare the cream cheese glaze by mixing softened cream cheese with powdered sugar and a splash of milk until smooth. Drizzle this glaze over your warm monkey bread.