Heat ½ cup of milk and ½ cup of water to about 110°F. Combine with ¼ cup sugar and ¼ cup melted butter, sprinkle yeast on top and let it sit for 5-10 minutes.

Gradually mix in 4 cups of flour until dough comes together. Knead for 6-8 minutes until smooth. Let it rise in a greased bowl for 1 hour or until doubled.

In a saucepan, cook 1 cup blueberries and ¼ cup brown sugar for 5 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the blueberry mixture. Cook until thickened, about 2 minutes.

Stir in remaining blueberries and lemon juice, then remove from heat.

Punch down the risen dough and divide into 36 pieces. Roll into balls, dip in melted butter, and coat in a mixture of ½ cup sugar and 1 tablespoon cinnamon.

Grease a bundt pan and layer dough balls with spoonfuls of blueberry sauce. Let rise for another hour.

Preheat oven to 350°F and bake for 40-45 minutes until golden and hollow sounding. Let cool for 10 minutes.

Mix 4 ounces cream cheese, 1 cup powdered sugar, and a splash of milk until smooth. Invert the bread and drizzle with glaze.