Dutch Bosbessen Brood Blueberry Bread
Delight your taste buds with the comforting flavors of Dutch Bosbessen Brood, a moist and tender blueberry bread that’s perfect for breakfast, brunch, or a sweet snack. Bursting with juicy fresh blueberries in every bite and lightly kissed with vanilla, this homemade quick bread is a classic Dutch-inspired treat that's easy to make. The secret to its irresistible texture lies in folding the berries gently after coating them in flour to prevent sinking, ensuring even fruit distribution throughout the loaf. With a golden crust and the option to dust it with powdered sugar for a touch of extra sweetness, this delightful bread comes together in just over an hour, making it an ideal go-to recipe for your next family gathering or cozy afternoon. Serve slightly warm or at room temperature for a slice of soft, fruity perfection that’s bakery-quality but effortlessly made at home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 2 tablespoons powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat. This helps prevent the blueberries from sinking to the bottom of the loaf.
Gently fold the floured blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the blueberry bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the cooled blueberry bread with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 195.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
