In a mixing bowl, combine warm milk, warm water, granulated sugar, and melted unsalted butter. Stir until sugar dissolves, sprinkle in active dry yeast, let sit for 5-10 minutes until frothy.

In a stand mixer, combine all-purpose flour and kosher salt, then add yeast mixture and knead until smooth, about 6-8 minutes. Place dough in greased bowl, cover, and let rise in warm spot until doubled, approx. 1 hour.

In a saucepan, combine fresh blueberries and granulated sugar over medium heat. Cook until blueberries burst and release juices, about 5-7 minutes.

Mix cornstarch with cold water in a bowl, stir into blueberries, and cook until thickened, about 2-3 minutes. Stir in remaining blueberries and lemon juice, set aside to cool.

Grease bundt pan. Cut risen dough into 36 pieces. Melt unsalted butter in a bowl; in another bowl, mix brown sugar and cinnamon. Dip dough pieces in butter, roll in sugar mix. Layer half in the bundt pan, add half of blueberry sauce. Top with remaining dough and sauce.

Cover with towel and let rise until nearly doubled, about 50-60 minutes. Preheat oven to 350°F. Bake for 40-45 minutes until golden brown. Cool slightly before inverting onto serving platter.

Prepare glaze by creaming cream cheese and softened unsalted butter until smooth. Gradually add confectioners' sugar until well incorporated; add milk to desired consistency. Drizzle over warm bread just before serving.

Slice into warm Blueberry Monkey Bread to reveal its gooey goodness, best enjoyed warm.