“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.
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.
1 1/2cupsAll purpose flouror the flour of your choice
1tspbaking powder
1/2tspsalt
1cup granulated sugar substitute
1/3cupbuttermelted
2largeeggs
1tspvanilla extract
2tbsplemon zestzest 1 lemon
1/2cupmilk
1cupblueberries
1tbsp all purpose flourfor blueberries
Lemon Glaze
1/2cup powdered sugar substitute
2tbspfresh lemon juice
2tbspmelted butter
1/2tspvanilla extract
Method
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!
I am part of the Mystery Ingredient Challenge on YouTube hosted by Justina’s Country Kitchen and Catalina Treats Gluten Free Kitchen. Go over and check out their wonderful channels. I had to create a recipe with “sweet potatoes, applesauce, and Cheetos.” This is what I came up with. If you take away the applesauce and Cheetos, this is an old family recipe for Southern Sweet Potato pie. The pie actually turned out great and tasted Drool-Worthy. It did not have a Cheeto taste to it.
Ingredients 1 pie crust and I’m using Pillsbury 1/4 cup unsalted butter 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 2 cups mashed sweet potatoes 1/4 cup applesauce 1/2 can sweetened condensed milk 1/2 cup granulated sugar 2 large eggs beaten 1 teaspoon vanilla 1 teaspoon vinegar (or lemon juice) 1/4 tsp salt 1 cup crunchy cheetoes 2 handfulls of mini marshmallows
Directions Roast 2 large sweet potatoes on 425 degrees for 45 minutes. (When Sweet Potatoes roast the sugars in them caramelize making it more flavorful. You don’t get that with boiling them). Remove from oven and lower oven temp to 350 degrees. Place the Cheetos in a Ziploc bag. With a rolling pin crush them. Roll out the pie crust. Place the crushed Cheetos on top of pie crust & roll into the pie crust. Place crust in a greased pie plate. Press the crust into pie plate to shape. Line crust with parchment paper and then weigh down with pie weights or dried beans to keep the crust from puffing. Bake for 15 minutes on 350 degrees. Remove pie crust and let cool. Peel sweet potatoes and place in mixing bowl. Melt butter in a skillet over medium heat. Add cinnamon, cloves, and nutmeg. Cook for about 3 minutes. It will be brown and smell like fall spices. Pour butter mixture over potatoes and mix. Add eggs, sweetened condensed milk, applesauce, sugar, lemon juice, vanilla extract, & salt until everything is combined. Remove pie weights from pie crust. Pour sweet potato mixture into crust. Bake on 350 degrees for 45 minutes or until pie is set. Remove from oven and while hot top with mini-marshmallows. Place back in oven until marshmallows are toasted. Remove from oven again and enjoy!
This is a recipe I created a couple of months ago. It definitely gets Bobbi Jo’s drool-worthy stamp of approval. It is now one of our favorite chicken recipes.
Ingredients Rub 2 tablespoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon rosemary 1/2 teaspoon Carolina Reaper flakes (Or your favorite hot pepper flakes) 1/2 teaspoon cinnamon Mix all ingredients together and store in a glass jar.
4 chicken thighs 2 tablespoons olive oil
Glaze 1/2 cup Honey 2 tablespoons hot sauce
Directions Pat chicken thighs dry with a paper towel. Brush olive oil over both sides of the chicken. Shake rub over both sides of chicken. With gloves on, rub spices into chicken.
Cover with foil. Heat grill for 10 minutes. Place chicken skin side down. Cook for 5-6 minutes on each side. Then reduce the grill heat so chicken can slowly cook for 20 -25 minutes. Flip chicken half way through. Once it reaches an internal temp of 165 degrees F it is done. Remove from grill. Drizzle glaze over chicken. Brush in with basting brush. Let sit for 5 minutes and then serve.
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!
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.
3 – 4 lb roast 1 tablespoon oil 8 medium potatoes 16 oz bag of baby carrots 2 1/2 cups beef broth 1 cup water 2 tsp rosemary 1 tsp thyme 2 tbsp. Worcestershire sauce 2 tbsp. Red Wine Vinegar 2 Bay Leaves Salt & Pepper to taste
Directions
Preheat oven to 300 degrees Heat oil in Dutch oven over med-high heat. Salt & Pepper both sides of roast. Once hot, place roast in Dutch oven to sear. Sear each side and remove from Dutch oven. Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves. Stir and bring to a boil. Once it reaches a boil, place the roast back in the Dutch oven. Cover with lid and place in the oven for 1 1/2 hours. After 1 1/2 hours remove from the oven and add in potatoes and carrots. Also salt and pepper more if you would like. Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork. Remove from oven and serve.
