Celebrate the Holidays with Wild Blueberry Pull-Apart Bread


Can you believe that Thanksgiving is already around the corner? While for some that statement may elicit feelings of excitement, for most it conjures up anxiety about the never-ending holiday to-do list. What if, this year, instead of getting caught up in the holiday hysteria, you invested in some time-saving and self-care strategies to keep you grounded during the busiest time of year.

  1. Prioritize the essentials. Make your holiday to-do list and then prioritize your list from essentials to non-essentials. Tackle the non-negotiables first like developing a Thanksgiving menu and ordering a turkey, and then if you still have time you can cross off the non-essentials like creating a centerpiece for the table and sending out holiday cards.
  2. Invest in one small act of self-care daily. It’s so easy to put self-care on the back burner, especially during the holiday season, but this is when we need it the most! You don’t need to treat yourself to facials and pedicures every day but you can set aside five minutes daily to do something that feels grounding and replenishing, like meditating, journaling, or going for a walk.
  3. Delegate, delegate, delegate. Don’t be afraid to ask for help! Round-up your partner, your kiddos, and your friends to all chip in. Ask your family or friends to each bring a dish to your holiday gathering so you don’t have to turn your kitchen upside down, cooking up a storm for everyone. Ask your partner to help you with grocery store runs. Invite your kiddos to help with the food prep. Delegating can help relieve some of the pressure of having to do it all yourself.
  4. Remember to nourish yourself. When life gets hectic, eating well can easily go out the window. When we are well-nourished, we have the energy to tackle our to-do list and show up as our best selves for our family and friends. Remember that nourishing meals and snacks don’t have to be complicated and time-consuming. Overnight oats with Wild Blueberries + cinnamon + walnuts is a quick and delicious breakfast. A smoothie with Wild Blueberries + banana + spinach + almond milk makes for a quick snack. Invest in nourishing foods that are quick and easy.
  5. Use shortcuts in the kitchen to save time. Rather than peeling and chopping a whole butternut squash for your roasted vegetable, buy pre-chopped from the produce department. Buy pre-made dough for your pie crust. For my Wild Blueberry Pull-Apart Bread, use a can of refrigerated biscuits instead of making the dough from scratch. These seemingly small acts can add up to a lot of time saved in the kitchen.

Speaking of Wild Blueberry Pull-Apart Bread, you are going to love this for a holiday dessert or brunch this year. It’s sweet, light, and easy to place out and have guests pull apart for a piece. The Wild Blueberries add a vibrant color and a nutrition boost, too. (hello, 2x the antioxidants!).

Wishing you a delicious and stress-free holiday season!

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Wild Blueberry Pull-Apart Bread

1 tablespoon active dry yeast
¼ cup warm water
¼ cup unsalted butter
1/3 cup milk
1 teaspoon vanilla
3 cups all-purpose flour
1/2 cup coconut sugar, divided
½ teaspoon salt
2 eggs
1 tablespoon coconut oil, melted
½ teaspoon pumpkin pie spice
½ cup frozen Wild Blueberries

For optional maple glaze:
1 tablespoon softened butter
2/3 cup powdered sugar
1 tablesoon maple syrup
1 tablespoon milk

  1. Mix yeast with warm water and wait until bubbles, about 5-10 minutes.
  2.  In a small saucepan heat butter and milk over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
  3. In a large bowl or stand mixer, add 3 cups flour, ¼ cup sugar, and salt and mix to combine.
  4. Gradually mix in milk mixture and then mix in one egg at a time. Continue mixing until dough is smooth and sticky, about 2-3 minutes.
  5. Transfer dough to a large greased bowl and let proof (rise) for 1 hour in a warm space. Preheat the oven to 350 degrees F.
  6. Turn out dough onto well-floured surface and knead until covered with flour. Use a rolling pin to roll out dough to roughly 12 x 20 inches.
  7. Use a pastry brush to spread coconut oil all over dough. Mix together remaining ¼ cup coconut sugar and pumpkin pie spice in a small bowl and sprinkle evenly over dough.
  8. Slice the dough evenly into six vertical strips. Stack the strips one on top of the other, covering evenly with frozen Wild Blueberries as you stack. Slice the stack into six equal squares.
  9. Layer the dough squares in a greased 9x5x3 loaf pan. In a warm place, allow dough to rise in pan for about 30-45 minutes.
  10. Bake at 350 degrees F until top is golden-brown, about 30-40 minutes.
  11. Let bread rest in pan for 20-30 minutes before removing to serve.
  12. Optional: top with maple glaze before serving.

1. To create a warm space to let the dough proof, cover with blankets or place in oven (turned off).
2. For a huge time saver, use one 16-ounce can of refrigerated biscuits instead of making homemade dough. You’ll cut each of the 8 biscuits in half so you have 16 pieces. Then cover with filling and stack side-by-side in the loaf pan.

Kara Lydon

About the Author

Kara Lydon, RD, LDN, RYT is a nationally recognized food and nutrition expert and yoga teacher based in Boston. Kara offers nutrition & culinary coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development, food photography, and nutrition communications and marketing. Kara has most recently been featured in Fitness, Shape, Today’s Dietitian, Environmental Nutrition, and Food & Nutrition Magazine. Her food and healthy living blog, The Foodie Dietitian, features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. She has been featured on The Kitchn, BuzzFeed, TODAY, and SELF. Kara previously led health communication strategy for Chobani, Inc., where she pioneered an integrated program targeting health professionals, and served as the key nutrition spokesperson for America’s #1 selling Greek Yogurt brand.