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An amazingly moist muffin bread filled with blueberry pie filling. Topped with a crumb topping and drizzled in a lemon glaze this bread is incredible! 

Blueberry pie bread with the lemon glaze on a cooling rack.

We are starting to get little glimpses of spring here in Utah. It has been glorious to come out of hibernation and to start enjoying some time outside in the sun. We spent the day today at the park and I cannot wait for spring to officially arrive!

When thinking of another delicious recipe to create with Lucky Leaf fruit filling I instantly knew that I wanted to try making a quick bread recipe.

This bread came together so quickly and is ready to go into the oven in no time at all. The Blueberry fruit filling was the perfect additive to this bread and looked so yummy swirled inside!

LuckyLeaf blueberry pie filling being mixed into the batter for the bread.

As soon as the bread came out it looked perfect! It baked evenly and looked delicious especially with the crumbly topping on the top. It reminded me of a muffin baked into a delicious bread!

Blueberry pie bread on a cooling rack fresh out of the oven.

Oh my goodness. Can we just talk right now about how amazing my first bite was!? I was seriously blown away. This bread is seriously the best of both worlds with a muffin and a quick bread. The texture was P-E-R-F-E-C-T-L-Y moist inside and the blueberry filling reminded me of a delicious blueberry pie. A muffin, a blueberry pie, and a quick bread had a baby and the result seriously blew my mind!!

Ok but let’s not forget about the grand finale on this bread….

THE LEMON GLAZE! (I may or may not have just yelled that inside of my head because that was one of my favorite parts about this bread!)

Blueberry pie bread on a cooling rack with lemon glaze being spread by a whisk.

The lemon glaze was the perfect finishing touch to this amazing bread. It went so perfectly with the blueberry muffin flavor. And on top of the crumbly crumb topping… omg. I couldn’t stop eating it and before I knew it half of the loaf was gone. Oops!

You guys are going to love this bread. And it is perfect for an upcoming Easter brunch, or for Mother’s Day. The blueberry lemon combination reminds me of spring. This bread comes together so easily you are going to want to make it again and again!

To stay up with the latest and greatest with Lucky Leaf, you can follow them on FacebookPinterest, and Twitter

Slices of blueberry pie bread with lemon glaze and fresh blueberries on the side.

Blueberry pie bread on a cooling rack with fresh lemon glaze.

More delicious desserts made with Lucky Leaf premium pie filling!

Chocolate Cherry Mousse Bars

Apple Churro Cheesecake Bars

Cherry Pie Sour Cream Crumb Bars

Strawberry Cinnamon Rolls with a Lemon Cream Cheese Glaze

Lemon Blueberry Cheesecake Bars

Cherry Pie Cookies

Raspberry Lemonade Cheesecake Parfaits 

This post was sponsored by Lucky Leaf®. All opinions expressed are my own!

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Blueberry Pie Muffin Bread with a Lemon Glaze

3.75 from 4 votes
By: Alyssa Rivers
An amazingly moist muffin bread filled with blueberry pie filling. Topped with a crumb topping and drizzled in a lemon glaze this bread is incredible!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices


Blueberry Bread:

Streusel Topping:

Lemon Glaze:


  • Preheat the oven to 375 degrees. Lightly grease two 9x5 inch loaf pan. In a medium sized bowl add the flour, baking powder and salt and set aside. In another medium size bowl mix together the sugar and vegetable oil. Add the egg, milk, vanilla, and mix until smooth and creamy. Add to the dry ingredients and mix until incorporated.
  • Add the blueberry fruit filling to the batter and gently fold in with a wooden spoon. Be careful not to over mix, the blueberry filling should be swirled throughout. Split the batter and pour it into the prepared loaf pans.

To make the streusel topping:

  • Combine cubed cold butter, flour, and brown sugar and use a pastry blender or fork to form crumbs. Top the bread with the crumb topping.
  • Bake for 50-60 minutes or until toothpick inserted in center comes out clean. (If the top starts to brown to fast, tent the bread with foil.) Remove bread from the oven and let cool for about 15 minutes. Remove the bread from the pan and let cool completely on a wire rack.

To make the lemon glaze:

  • Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.


Calories: 409kcalCarbohydrates: 75gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 156mgPotassium: 236mgFiber: 2gSugar: 48gVitamin A: 219IUVitamin C: 1mgCalcium: 96mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. I followed the recipe exactly and taking all comments into consideration used a 9×13 pan. It came out gummy and without flavor. I would recommend not trying this. Your better off making something with fresh blueberries as this pie filling doesn’t work.

    1. Hello! This recipe is meant to make 2 loaves in 9×5 pans, not a 9×13 pan. If you try it again with the loaf pans, let me know how it turns out for you!

      1. I tried this recipe today even though there were bad reviews and good reviews. I cooked the loaves 70 minutes and used the toothpick test for doneness. The toothpick came back clean so I removed the loaves to cool. After cooling, both loaves sunk and are very gummy. Won’t try again.

  2. 1 star
    Made this twice and it was horrible. Is the liquid amount correct? It came out both times as a gummy mess and that’s after cooking it over an hour and a half. What a waste…both times.