Dutch Bosbessen Brood

Delicious Dutch Blueberry Bread Recipe | Country of Origin: Netherlands

Region / culture: Netherlands | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Dutch Bosbessen Brood, or Dutch Blueberry Bread, is a delicious and moist bread that is perfect for breakfast or as a snack. This recipe combines the sweetness of blueberries with the tanginess of orange juice and zest, creating a flavorful treat that is sure to please your taste buds.

History

Dutch Bosbessen Brood has been a popular recipe in the Netherlands for many years. Blueberries are a common ingredient in Dutch baking, and this bread is a perfect example of how they can be used to create a delicious and satisfying treat.

Ingredients

1 cup of sugar
2 eggs
2 cups of flour
3 tbsp of grated orange rind
3 tbsp of butter
1 cup of blueberries
0.25 cup of boiling water
1 tsp of salt
1 tsp of baking soda
0.5 cup of orange juice (reserve 1 tbsp for glaze)
0.5 cup of powdered sugar

How to prepare

Mix 1 cup of water and 0.5 cup of butter.
Add 0.25 cup of orange juice and the rind of 1 orange.
Beat 2 eggs in 1 cup of sugar.
Add the beaten eggs to the orange juice mixture.
Add the dry ingredients, then fold in 1 cup of blueberries.
Bake at 350°F (177°C) for 1 hour.
Make a glaze by combining 0.5 cup of powdered sugar, 1 tbsp of orange juice, and 1 tbsp of hot water.
Drizzle the glaze over the hot bread.

Variations

Substitute other berries, such as raspberries or blackberries, for the blueberries.
Add nuts, such as chopped walnuts or pecans, for extra crunch.
Use lemon juice and zest instead of orange for a different flavor profile.

Cooking Tips & Tricks

Be sure to mix the wet and dry ingredients thoroughly to ensure a well-blended batter.

- Fold in the blueberries gently to avoid crushing them and turning the batter blue.

- Use fresh orange juice and zest for the best flavor.

- Make sure to drizzle the glaze over the bread while it is still hot to allow it to soak in and add extra sweetness.

Serving Suggestions

Dutch Bosbessen Brood is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Cooking Techniques

Baking

Ingredient Substitutions

You can use frozen blueberries instead of fresh.

- Margarine can be substituted for butter.

- Lemon juice can be used instead of orange juice.

Make Ahead Tips

Dutch Bosbessen Brood can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Dutch Bosbessen Brood on a decorative platter with fresh blueberries and orange slices for a beautiful presentation.

Pairing Recommendations

Enjoy Dutch Bosbessen Brood with a cup of hot tea or coffee for a delightful breakfast or snack.

Storage and Reheating Instructions

Store Dutch Bosbessen Brood in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350°F (177°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Dutch Bosbessen Brood contains approximately 200 calories.

Carbohydrates

Each serving of Dutch Bosbessen Brood contains approximately 35 grams of carbohydrates.

Fats

Each serving of Dutch Bosbessen Brood contains approximately 6 grams of fat.

Proteins

Each serving of Dutch Bosbessen Brood contains approximately 3 grams of protein.

Vitamins and minerals

Dutch Bosbessen Brood is a good source of Vitamin C from the orange juice and zest.

Alergens

This recipe contains eggs, dairy (butter), and gluten (flour), which may be allergens for some individuals.

Summary

Dutch Bosbessen Brood is a moderately high-carb, moderate-fat bread that provides a good source of Vitamin C.

Summary

Dutch Bosbessen Brood is a delicious and moist blueberry bread that is perfect for breakfast or as a snack. With a sweet orange glaze and bursting with blueberries, this bread is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Dutch Bosbessen Brood. It was many years ago, during a trip to the Netherlands with my husband. We were exploring a small village when we came across a quaint bakery with the most delicious smells wafting from its doors.

As we stepped inside, we were greeted by the warm aroma of freshly baked bread and pastries. The display case was filled with all sorts of tempting treats, but one in particular caught my eye - a loaf of Dutch Bosbessen Brood, or blueberry bread. I had never heard of such a thing before, but I knew I had to try it.

The kind baker behind the counter noticed my interest and offered me a sample. From the first bite, I was hooked. The bread was moist and tender, studded with plump blueberries and a hint of cinnamon. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I asked the baker if he would be willing to share his recipe with me, and to my delight, he agreed. As he wrote down the ingredients and instructions on a scrap of paper, I couldn't wait to get back home and try it out for myself.

When we returned from our trip, I wasted no time in gathering the ingredients and getting to work in the kitchen. I followed the recipe to the letter, mixing the dough, folding in the blueberries, and letting it rise until it was ready to bake.

The smell that filled my kitchen as the bread baked was just as intoxicating as it had been in that little bakery in the Netherlands. When I pulled the loaf out of the oven and sliced into it, I knew I had succeeded. The bread was perfect - sweet, tangy, and bursting with juicy blueberries.

Since then, Dutch Bosbessen Brood has become a staple in my baking repertoire. I have made it for countless family gatherings, special occasions, and just because. Each time I bake a loaf, it brings back memories of that magical trip to the Netherlands and the kind baker who shared his recipe with me.

Over the years, I have tweaked the recipe here and there, adding a splash of almond extract or a sprinkle of lemon zest to brighten the flavors. I have shared the recipe with friends and neighbors, who have all fallen in love with the bread just as I did.

I like to think of my version of Dutch Bosbessen Brood as a tribute to that baker and the joy his bread brought me. It is a reminder of the power of food to connect us, to transport us to faraway places, and to bring us together in love and laughter.

As I sit here now, baking another loaf of Dutch Bosbessen Brood for my grandchildren, I am filled with gratitude for that fateful day in the Netherlands. It was a day that changed my life, a day that introduced me to a new recipe and a new way of experiencing the world through food. And for that, I will always be thankful.