Coat a loaf pan and a piece of plastic wrap with non-stick cooking spray.
Place frozen dough in prepared pan and cover with plastic wrap. Refrigerate for 6-12 hours until thawed.
Split 3/4 of the dough into 8 portions and roll into balls; roll the remaining dough into 16 small balls.
Place dough onto a greased baking sheet, arranging two smaller balls around each large ball to form ears.
Set aside, loosely cover with sprayed plastic wrap, and allow to rise 1-2 hours or until doubled in size (actual time will depend on the temperature of your kitchen).
Preheat oven to 350°F.
When rolls have doubled in size, carefully remove the plastic wrap and brush tops with olive oil.
Bake for 12-15 minutes until golden brown, then set aside to cool.
Use toothpicks to secure two blueberries to each bear head, forming eyes; draw on a snout with balsamic vinegar or an edible-ink pen.
Serve remaining blueberries on the side.