Category: Breads

Breads, Desserts, Recipes

No Sugar Added Lemon Blueberry Bread

Cookin' With Bobbi Jo

No Sugar Added Lemon Blueberry Bread

“Satisfy Your Cravings Guilt-Free: The Ultimate No Sugar Added Lemon Blueberry Bread Recipe”
Our quest for a guilt-free sweet fix often feels like a culinary adventure in a world where sugar rules. But worry not, because we’ve got the perfect solution: our No Sugar Added Lemon Blueberry Bread recipe. If you’re searching for a healthier way to indulge your sweet tooth, you’re in for a tasty ride.

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Imagine your kitchen filled with the irresistible aroma of fresh blueberries and the citrusy scent of lemon as this delicious bread bakes. It’s like a cozy, sunlit morning captured in a loaf, and it’s about to make your day a whole lot sweeter – without the sugar crash.

But this isn’t just another recipe; it’s a salute to mindful eating. It’s proof that ditching refined sugar doesn’t mean saying goodbye to flavor.
So, toss on your apron, fire up the oven, and dive into the world of moist and delicious No Sugar Added Lemon Blueberry Bread!

No Sugar Added Lemon Blueberry Bread

Get ready to have your taste buds blown away by this amazing Lemon Blueberry Bread recipe! It's super easy to make and is drool-worthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 229 kcal

Ingredients
  

  • 1 1/2 cups All purpose flour or the flour of your choice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar substitute
  • 1/3 cup butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest zest 1 lemon
  • 1/2 cup milk
  • 1 cup blueberries
  • 1 tbsp all purpose flour for blueberries

Lemon Glaze

  • 1/2 cup powdered sugar substitute
  • 2 tbsp fresh lemon juice
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees and lightly grease and flour a loaf pan.
  • In a small bowl, mix flour, salt, and baking powder.
  • In another mixing bowl, mix together the sugar, butter, eggs, vanilla extract, lemon zest, and lemon juice.
  • Next add in part of the flour mixture and half of the milk. Mix together and continue until all the flour and milk is added. Do not over mix. Stop mixing as soon as everything is combined.
  • Rinse off the blueberries. Then toss them in a bowl with 1 tbsp of flour. Coat all the blueberries with flour.
  • Fold the blueberries into the batter.
  • Pour batter into the loaf pan. Bake for 55 – 65 minutes. Check at 55 minutes by inserting a toothpick in the center. If it comes out clean then it is done. If not, bake a few more minutes. Remember every oven cooks differently.
  • Remove from the oven and allow to cool a few minutes before removing from the loaf pan.
  • Mix all the glaze ingredients together and let it set for a few minutes while the bread cools.
  • Remove from the loaf pan and pour the glaze over the bread. Enjoy the drool-worthy treat!
Keyword Cast Iron Cooking, Easy desserts, Easy Recipe, Lemon Blueberry Bread, No sugar added
Breads, Main Dishes, Recipes

Cornbread Waffles

Cookin' With Bobbi Jo

Cornbread Waffles

Cornbread Waffles are savory waffles. Simple ingredients are used to make this drool-worthy human treat. Top it with BBQ Chicken or your favorite chili.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Main Course
Cuisine American
Servings 10
Calories 489 kcal

Equipment

  • Waffle Iron

Ingredients
  

  • 1 3/4 cup All Purpose Flour
  • 1 1/4 cup Cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder optional
  • 1 tsp onion powder optional
  • 1/4 tsp cayenne pepper optional
  • 2 cups milk
  • 2 eggs
  • 3 tbsp oil or butter

Instructions
 

  • Preheat a waffle iron sprayed with oil to a temperature between 375 – 400 degrees F.
  • In a mixing bowl combine all the ingredients.
  • Mix until combined. Do not over mix.
  • Pour batter onto preheated waffle iron.
  • Depending on the type of waffle iron used you may need to flip after 3 – 4 minutes. Then cook until steam no longer comes from waffle iron.
  • With a butter knife go around the edges to make sure the waffle isn't sticking. Remove and butter waffle.
  • Repeat until all batter is used.
  • Top with whatever you normally like to eat with cornbread. I topped mine with BBQ chicken. Enjoy!

Notes

If you are cooking for a crowd you can place the waffles in a 200 degree oven on a skillet or wire rack until they are all done. This way the waffles stay warm. 
Keyword Appalachian Cast Iron Co, Cast Iron Cooking, Cornbread, Downhome Cooking, Simple ingredients, Southern Cooking, The Great American Waffle Iron, Waffle Iron, Waffles
Breads, Desserts, Recipes

Lemon Blueberry Crumble Bread

Cookin' With Bobbi Jo

Ingredients

For crumble topping:
2/3 cup all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

For batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2/3 cup Greek yogurt (sour cream will work as well)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract or lemon extract if you want extra lemon flavor
2 cups blueberries

Directions

Preheat oven to 400 degrees.
Grease a loaf pan and line it with parchment paper. Leaving paper hanging over side for easy removal of bread.

For the crumble topping, mix all topping ingredients together until a crumble mixture forms. Place in the fridge until ready to use.

In a mixing bowl combine flour, baking powder, and salt. Set aside.
In another mixing bowl combine sugar and eggs. Mix well.
Then add yogurt, lemon juice, vegetable oil, and extract. Mix well.
Mix wet ingredients into dry ingredients.
Leave 1/2 cup blueberries aside for the topping.

Place remaining blueberries in a bowl and dust with 2 tablespoons of flour.
Gently fold into batter.
Pour batter into loaf pan.
Top with remaining blueberries.
Top with crumble mixture.
Bake for 5 minutes on 400 degrees.
Then turn oven down to 350 degrees and bake an additional 55-60 minutes or until a toothpick inserted comes out clean.
Baking times vary depending on type of loaf pan used. It may also take longer if frozen blueberries are used.
When done, remove from oven and let cool 10 minutes. Then remove from pan and onto a cooling rack until cooled.
Enjoy!


Breads, Recipes

The National Cornbread Festival Cornbread Alley Recipes 2022

Cookin' With Bobbi Jo

There are the recipes from the National Cornbread Festival Cornbread Alley. The winner of Cornbread Alley was Sweet Georgia Peach. All recipes are for serving a crowd. If making for a small family then you may want to 1/2 the recipe.

Southern Hushpuppies
4 cups yellow self-rising Martha White cornmeal
2 cups Martha White self-rising flour
1/4 cup sugar
1 tsp salt
2 tsp garlic powder
5 eggs
1/2 cup chopped jalapenos with a little juice
1 cup cream style corn
1 cup chopped green onions
1 cup shredded cheddar cheese
Mayfield buttermilk as needed

Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk. Mix till moistened. Do not overmix. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.

Beans & Greens Cornbread
1 1/2 cups Martha White self rising cornmeal
1/2 cup Martha White self rising flour
1 cup Mayfield milk
1 cup chopped Bush’s Great Northern Beans
1 cup chopped canned greens (can use turnip or collard)
1 egg
1/2 cup chopped bacon
1/4 cup onions

Mix all dry ingredients and add egg, onion, bacon, beans, greens, and milk. Mix well. Bake in a greased 9×13 pan or a 10″ Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Black Eyed Pea Fritters
8 cups Martha White self-rising cornmeal
2 1/4 cups Martha White self-rising flour
3 cups Mayfield milk
3 eggs
3 cups black eyed peas
1 1/2 cup chopped onion
2 cups bacon bits

Mix all ingredients together and drop by spoonful into oil and fry until golden brown.

New South Mexican Cornbread
2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 cup Mayfield sour cream
1 egg
1/4 cup sugar
1/2 cup melted butter
1/2 cup chopped onion
1 cup cream style corn
3/4 cup chopped jalapenos
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)

Mix all ingredients together except reserved cheese and pour in a 9×13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes.

NCF Hot Chicken Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield Milk
1 cup chopped cooked chicken
1 egg
1/2 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/4 cup dark brown sugar
1 tablespoon cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tablespoon hot sauce (Texas Pete)

Mix all dry ingredients and add sour cream, cheese, spices, chicken, brown sugar, and milk. Mix well. Bake in a greased 9×13 pan or 10 in Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Tennessee Mud Cornbread
3 cups Martha White self-rising flour
1 cup Martha White self-rising cornmeal
1 1/2 cup Mayfield milk
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup sugar
3 tablespoons cocoa powder
1 cup chocolate chips
1 cup miniature marshmallows
1/2 cup chopped pecans

Mix all ingredients together except chocolate chips, pecans, and marshmallows. Once mixture is blended fold in chocolate chips, pecans, and marshmallows. Bake in a greased 9×13 pan for 20-25 minutes at 400 degrees until golden brown.

Chicken & Dressing Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 egg
1 cup chopped chicken
1/2 cup melted butter
1/2 cup cream of chicken soup
1/4 cup chopped onions
1/4 cup chopped celery
2 tsp rubbed sage

Mix cornmeal, flour, chicken, onions, celery, soup, egg, and butter. Add buttermilk and sage. Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.

Sweet Georgia Peach – WINNER
2 cups Martha White self-rising flour
1/2 cup Martha White cornmeal
1/2 cup melted butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup Mayfield Milk
2 cups peach pie filling
1 teaspoon cinnamon

Mix all ingredients except peach pie filling until mixed well. Then add pie filling. Bake on a lined baking sheet or a Lodge cast iron skillet at 400 degrees for 25-30 minutes. Serve with a glaze of 1/2 cup powdered sugar and 1 tablespoon milk.

Old Fashioned Cornbread
2 cups Martha White self-rising cornmeal
1/4 cup Martha White self-rising flour
1/3 cup sugar
1 egg
1 cup Mayfield buttermilk

Mix well and bake in a Lodge Cast Iron Skillet for 25-30 minutes at 400 degrees.



Breads, Recipes

Sandwich Bread

Cookin' With Bobbi Jo

Ingredients
3/4 cup water, warm (100-110F)
1/2 cup milk
2 1/4 teaspoon yeast
1 tablespoon sugar
3 cups flour
1 1/2 teaspoon salt
3 tablespoons unsalted butter, softened

I got this recipe from Mennonite Farmhouse on YouTube. She did a video on how to make Sandwich Bread and I followed the recipe she used. This bread is perfect and drool-worthy. Check out her channel.

Directions
Add water to mixer bowl.
Mix in sugar.
Then, sprinkle yeast over that.
Add flour.
With a dough hook, turn mixer on 1.
Add in milk while it is still mixing.
Add in butter and salt.
I turned mixer on 2 here. Don’t go over 2.
Let it mix.
After it is mixed well, the dough should not stick to the bowl.
If the dough is sticking to the bowl mix in 1 tablespoon of flour at a time until it not longer sticks.
Once it no longer sticks, then let it mix for 7-8 minutes to knead the dough.
Remove from the mixer. Form into a ball.
Add 1 tablespoon of olive oil into bowl.
Place the ball of dough in the bowl. Cover it completely with olive oil.
Cover the bowl with a warm damp towel or plastic wrap.
Place in a warm place for 1 – 2 hours to rise. I placed it in the oven with the light on for extra heat.
Remove the towel and punch the dough down.
Then shape the dough to match the width of your pan. Spread it out into a rectangle.
Then roll it up like a cinnamon roll. Tuck the ends in and pinch the seam closed.
Roll the seam on top of itself to seal.
Place in loaf pan and cover once again. Let it rise for 30 minutes.
After 15 minutes or rise time, preheat the oven to 375 degrees.
After 30 minutes, remove the towel and place in the oven.
Bake for 30 – 35 minutes or until it is golden brown.
Cool for 10 minutes before removing from pan to a cooling rack.
Then completely cool.
Slice and enjoy!

Breads, Recipes

No Sugar Added Blueberry Bread

Cookin' With Bobbi Jo

Ingredients
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp salt
2/3 cup Stevia
1/2 cup milk
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups blueberries


Directions
Preheat oven to 350 degrees
Grease & flour a loaf pan
In a mixing bowl add flour, baking powder, salt, and Stevia. Mix together.
Add in milk, applesauce, vegetable oil, egg, and vanilla extract. Mix well.
Carefully fold in blueberries.
Pour into loaf pan.
Bake 60 – 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes and then remove from pan and place on cooling rack.
Great served with melted butter.
If you would like it sweeter you can always add a sugar-free lemon glaze. I have the link for the glaze in the video description.
Thanks for stopping by. Have a Merry Christmas!