Easy Holiday Braided Breakfast Bread with Wild Blueberry Filling

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One of my favorite traditions is to make something special for breakfast on holiday mornings. Since I don’t consider myself a skilled baker, I usually pick a treat that is relatively easy to make, yet still looks impressive. You won’t find me kneading out dough or assembling baklava, that’s for sure! The last few years I’ve made a braided breakfast bread. I like it because I can change up the filling pretty easily, but the basics are the same. If there’s one thing I’ve learned about baking, the more you attempt a recipe, the better it gets. Indeed, this Braided Breakfast Bread gets more delicious each year.

Braided Breakfast Bread with Wild Blueberry Filling

Adding Wild Blueberries to the filling is a no-brainer; they are so versatile in the kitchen. Every time I use Wild Blueberries in a recipe, the dish is elevated to a new and delicious level. What I love most is how the intense flavor of Wild Blueberries complements savory and sweet dishes alike. The fact that frozen fresh Wild Blueberries are available year-round is an added bonus!

Frozen Wild Blueberry Filling

My mom and I created this recipe together in only a few minutes. We started by mixing some almond paste with ricotta cheese. If you like marzipan, you are already familiar with almond paste. Next we folded in Wild Blueberries, which created a beautiful purple color. We spread the mixture down the center of the dough.

Wild Blueberry Filling

To keep it simple, we used pizza crust as our dough, because it’s easy and tastes delicious! Should you want to get really fancy, you could make your own almond paste and dough. However, this girl likes to keep her baking as foolproof as possible.

Braiding the Bread

Once we readied the dough and the mixture was in place, we began to braid the bread. Those are my mom’s busy hands, as mine were holding the camera. After a few tucks and folds, viola! Into the oven it went.

Coming out of the Oven

About 16 minutes later, out came this gorgeous braided bread, bursting with cheesy, Wild Blueberry goodness!

Wild Blueberry Glaze

While the bread was baking, we whipped up this gorgeous Wild Blueberry glaze. What’s the point of making a Danish style bread and not glazing it up?

This Wild Blueberry Breakfast Danish is easy to tailor to your taste. Try using different types of cheese for the filling (mascarpone or cream cheese would be lovely), or swap the almond paste with lemon curd.

Braided Breakfast Bread with Wild Blueberry Filling

I enjoy making lasting memories with my family over the holidays. Preparing this sweet bread on holiday mornings is just one of them. What are some of your family’s holiday traditions?

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Braided Breakfast Bread with Wild Blueberry Filling

1 frozen/refrigerated pizza dough

½ cup ricotta cheese

¼ cup almond paste, softened

½ – ¾ cup frozen Wild Blueberries, thawed (reserve 3 Tbsp juice)

¼ tsp almond extract

1 cup confectioner’s sugar

Preheat the oven to 425.

Place the almond paste in a small mixing bowl. You may want to microwave the paste for about 30 seconds to soften. Using a fork, mash the ricotta cheese and the almond paste together, until well combined. Fold in ½ cup of the thawed Wild Blueberries, reserving any juice in the bowl for the glaze. If needed, leave the remaining ¼ cup wild blueberries to thaw to make juice for the glaze. You will need about 3 Tablespoons.

Roll the dough into a rectangle and lay onto a parchment lined baking sheet. Using kitchen shears, cut an equal number of 3-inch strips down each side of the dough, leaving about 3 inches down the middle for the filling, and 2 inches at the top and bottom of the dough (see image.) Spread the filling down the center of the dough and top with a few extra Wild Blueberries. Fold the top and bottom flaps down over the filling. Begin braiding by gently lifting the top dough strip diagonally across the filling on each side, continuing all the way down the length of the dough.

Give the bread a quick egg wash and bake for 16 minutes or until crust is golden brown. While the bread is baking, whisk together the confectioners’ sugar, reserved Wild Blueberry juice, and almond extract in a small bowl.

When bread is finished baking and completely cooled, drizzle the glaze over the bread and serve.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

One thought on “Easy Holiday Braided Breakfast Bread with Wild Blueberry Filling

  1. Brittany

    This is beautiful! I have never used almond paste before. I’ll have to hunt it down next time I’m at the grocery store so I can make this! It would be great for holiday parties!

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