Best Dutch Bosbessen Brood Blueberry Bread Recipes

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 325 degrees.
• Important: grease and flour two loaf pans.
• Cream butter and sugar.
• Add eggs and beat until smooth.
• Add buttermilk.
• Mix dry ingredients together and add to buttermilk mixture.
• Blend well.
• Mix in lemon juice and zest.
• Gently fold in blueberries and only mix until incorporated.
• Pour batter into loaf pans.
• Bake loaves on the middle rack of the oven for 60 to 65 minutes.
• Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
• For icing: Combind icing ingredients in a bowl.
• Beat icing with an electric mixer until smooth.
• Drizzle icing over the warm loaves.
• The icing will harden when the bread cools to room temperature.
• I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

RBI'S BLUEBERRY HOT BREAD

Steps:

• Beat together the eggs and sugar, until the mixture loses its granular consistency.
• Add milk and melted butter.
• Sift together flour, salt, baking powder.
• Add liquid ingredients, mix to combine.
• Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
• Add them to the batter and pour into 2 regular well-greased loaf pans.
• Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
• Serve warm with butter.
• Freezes very well.

BLUEBERRY BREAD

Steps:

• In a large bowl, mix ingredients in order, mixing each ingredient as you add it.
• Pour batter into greased 9x5x3-inch pan with wax paper in the bottom.
• Bake at 350 degrees for 40-50 minutes. Turn oven off and let stay in oven for 10 minutes. Freezes well.
• *Refrigeration recommended due to moistness of bread.

CRUNCH DUTCH BREAD

Steps:

• In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
• Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
• For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
• Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
• *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

ALABAMA BLUEBERRY BREAD

Steps:

• Preheat oven to 350*. Grease with PAM either 2-8" loaf pans or a Bundt pan and if you wish, lightly sprinkle with cinnamon sugar for an added treat.
• Take a lg. mixing bowl and add the first 7 ingredients. Mix with an electric hand mixer or by hand if you don't have one.(Use a fork). Just until blended.
• Next add flour,salt,and b.soda. Mix thoroughly.
• Fold in the berries last with a rubber spatula.
• Spoon batter using spatula into prepared pan or pans as stated above.
• Place in oven regular shelf setting (does not have to be middle).
• Bake at above temperature for approximately 45 min's. to 1 hour.
• You'll have to check it, time vary's with ovens. Let cool 15 min's. then remove and cool on cooling rack.

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.