Blueberry Pie Muffin Bread with a Lemon Glaze

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! 

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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!

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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!

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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!)

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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!

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3.7 from 10 reviews
Blueberry Pie Muffin Bread with a Lemon Glaze
 
Prep time
Cook time
Total time
 
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!
Author:
Ingredients
  • Blueberry Bread:
  • 2⅓ cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ tsp salt
  • ¼ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup sugar
  • 1 cup milk
  • 1 21 oz can Lucky Leaf® Blueberry Fruit Filling and Topping
  • Streusel Topping:
  • ¼ cup cold butter, cubed
  • ½ cup flour
  • ½ cup light brown sugar
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Lemon Juice
Instructions
  1. 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.
  2. 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. Pour the batter into the prepared loaf pan.
  3. 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.
  4. 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.
  5. To make the lemon glaze: Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.

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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!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
BreadsFruit

Comments

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  1. I will be making this for weekend breakfast. Can I substitute milk for the heavy cream in glaze? Thanks for sharing this.

  2. I made this recipe this afternoon. It seemed there was too much batter for the pan. Luckily I put the pan on a cookie sheet, because a lot of batter ran out of the pan.
    You used a regular 9×5 loaf pan, is that correct?
    Any suggestions?

    1. I made this yesterday and used a 9×5 loaf pan. Followed directions exactly. As it was cooking, some of the bread fell off the side of the pan. I think the pan is too small to accommodate the recipe. As it cooled, it “fell” and again broke apart on the ends. When I tested it, it came out clean, but when I sliced it, it was gummy.

      Any suggestions?

      1. When I baked this bread it spilled over the edges of the pan as it was baking. I am certain that I followed the instructions correctly. I noticed this happened to someone else here, too. I might try this recipe again but will use a larger pan next time. My husband was still happy to eat it and loved it, however. The flavor was really good so I will try it again.

  3. This looks amazing! I live in Denver, CO. Are there any changes I should make because of the high altitude?? And IF I wanted to make a gluten free version, any changes you would recommend?

  4. I made the recipe and the bread never fully cooked through at the time posted, even after about an extra 30 minutes in the oven. I’d say I am good at baking, so I am unsure of what went wrong. Could it have been over mixing the blueberry filling ?

    1. Oven temps can vary. But if your bread is cooking faster on the top you can always tent with foil so that the center will cook as well. Sorry it didn’t turn out for you!

  5. I just made this recipe and the batter spilled out all over the oven and fell in the center! I followed the directions as printed. I am an experienced cook and baker, not a beginner. I was looking forward to serving this bread at a tea this Sunday, but is a mess. I am reluctant to try the recipe again.

    1. That is really strange that the batter spilled over. I will have to retest the recipe and make sure it isn’t happening. So sorry this happened!

  6. I’m still totally intrigued by this recipe. I’m going go give it a try in a tube pan and bake longer at a lower temp.

    1. I made it in a tube pan at 325 for 60 minutes and that was perfect. I made some changes to the recipe as well, but I don’t want to hijack Alyssa’s lovely bread. Thanks for the inspiration! I never would have thought to incorporate a pie filling into a quick bread!

      1. I am so happy it worked this way for you! Thank you for the credit! I am glad you all can improvise and make things your own! Thanks for your comment!

        Your Recipe Critic,
        Alyssa

    2. Please do! It is a very warm and amazingly moist bread! Let me know if you have any questions during or after making this bread. I would be happy to help in anyway that I can.

      Your Recipe Critic,
      Alyssa

  7. First I am no master baker – but when mixing together my initial thought was too much pie filling and I was right! CAUTION this will overflow in your oven! Either double the bread to one can of pie filling or just add 1/2 the can. If I make again I will add the batter to pan, then a little pie filling! Then repeat until the pan looks like enough! I even think the streusel is enough for double! What I tastes was great! Maybe she can correct the receipe?

  8. Alyssa,
    This is the very best recipe. OMG! I used fresh blueberries (plentiful at this time of year so maybe that’s why mine did not seem too moist and gummy?) and the lemon glaze really took it up a notch. I only used lemon juice and boiled with some granulated sugar to reduce and dissolve. I didn’t have any cream or confectioner sugar . I poke some holes and spooned the lemon glaze over them. The sugar amount was perfect with streusel topping.
    Warning though, the batter is a bit runny. I thought I misread the amount of milk. I kept mixing and was worried that I over mixed but it came out beautifully. I baked it in an 8″X4″ pan plus another 4 muffin tins. I got very nice puffed up tops.
    Thank you again for the best recipe, Alyssa!

  9. I just made this recipe and other than it turning out really gummy, I’d say it was ok. I kept it in for 29 minutes past the hour and it still seemed not enough. My 9×5 pan was fine though with no spillage. If there was a way to ensure it would be cooked thoroughly I’d definitely do it again! The lemon glaze was fantastic!

  10. Hi Alyssa!! I made this recipe on Easter and everyone loved it!! It was absolutely delicious. My sister asked me if I could make it for her wedding next month, and I am just wondering if I am able to freeze it so I can make it ahead of time? Do you have any input on that?

  11. Making this bread now, still in the oven, I extended the cook time by an hour now with foil on the top, the sides are done, the middle is still gooey, it spilled over the edges, luckily I saw it about to happen 30 minutes in and got the cookie sheet in there to catch the overflow, should have read the comments before trying, but it will be eaten tonight, looking forward to the bread once complete!

  12. Mine overflowed and fell in the middle after it cooled. Upon reading the comments left by others, I see this happened more often than not. I was concerned about the amount of baking powder, I Tbs seemed like alot, but I used it anyway. It is still cooling, so I haven’t tasted it yet. I was careful not to overmix.

  13. This recipe needs some tweaking unfortunately. I made this for Christmas yesterday and I didn’t read the comments first. It overflowed in the pan and even after tenting with foil and allowing to cook longer, the middle was still really gummy. My mother in law said it tasted like bread pudding… but the flavor profile seemed ok. Glaze was delicious.

    1. Yes, I used one for the pan and 6 muffins. Everything colapsed after baking. Too much liquid, I think. That said I have a nice blueberry cobbler now 😊

  14. I just read over everything, and the recipe calls for 2 – 9 x 5 loaf pans. It sounds like the people whose bread overflowed only used 1 loaf pan. I am going to make it today and see how it goes. Looks amazing!

  15. Ok-I made 2 loaves exactly following your directions and they came out perfectly. No overflow, no soupy pudding. Clearly, the people who had a problem used one loaf pan instead of 2. Problem solved! The directions do state 2 pans, so they misread the directions.

  16. I used two pans..still fell in the middle. Gummy in the middle. Next time I will add the filling in the bread pan, then swirl. Probably not use the whole can.

  17. Hello, I think the problem people are having is that you state to grease two 9×5 loaf pans. To me, this meant your recipe yields two servings. But you don’t revisit that later in your instructions. It seems people in the comments put the entire mix into one pan. I split the recipe in half and got two smaller loafs. Maybe a simple update would solve the confusion? Let me know ❤️

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