Dutch Bosbessen Brood

Preheat oven to 350°F (175°C). Grease a loaf pan or small cake pan with butter.

Cream together sugar and butter in a large mixing bowl until light and fluffy, about 2 minutes.

Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Combine flour, salt, and baking soda in a separate bowl, then whisk together.

Gently fold the flour mixture into the butter and egg mixture, alternating with the orange juice (reserving 1 tablespoon for the glaze). Begin and end with the flour mixture.

Stir in the grated orange rind until evenly distributed throughout the batter.

Toss the blueberries with a light coating of flour to prevent them from sinking, then carefully fold them into the batter.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the bread from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Whisk together powdered sugar and reserved tablespoon of orange juice until smooth, then drizzle the glaze over the cooled bread.