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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!
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!
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!
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!)
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 Facebook, Pinterest, and Twitter!
More delicious desserts made with Lucky Leaf premium pie filling!
Cherry Pie Sour Cream Crumb Bars
Strawberry Cinnamon Rolls with a Lemon Cream Cheese Glaze
Lemon Blueberry Cheesecake Bars
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
Ingredients
Blueberry Bread:
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/2 cup sugar
- ¼ cup vegetable oil
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
- 1 (21-ounce) can Lucky Leaf® Blueberry Fruit Filling and Topping
Streusel Topping:
- ¼ cup cubed cold butter
- ½ cup all-purpose flour
- ½ cup light brown sugar
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease two 9x5-inch loaf pans with non-stick cooking spray.
- In a medium-sized bowl whisk the 2 ⅓ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt and set aside. In another medium-size bowl mix the 1/2 cup sugar and ¼ cup vegetable oil. Add the 1 egg, 1 cup milk, and 1 teaspoon vanilla and mix until smooth and creamy.
- Add the sugar and egg mixture to the flour mixture and mix until well incorporated.
- Add the 1 (21-ounce) can Lucky Leaf® Blueberry Fruit Filling and Topping to the batter and gently fold it in with a wooden spoon. Don't overmix, the blueberry filling should be swirled throughout not completely incorporated.
- Pour the batter evenly between the two prepared loaf pans.
Streusel Topping:
- Combine ¼ cup cubed cold butter, ½ cup all-purpose flour, and ½ cup light brown sugar. Use a pastry blender or fork to cut the butter into the flour and sugar to form crumbs. Top the bread with the crumb topping.
- Sprinkle the crumb topping over each loaf and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (If the top starts to brown too fast, tent the bread with foil.)
- Remove the loaves from the oven and let them cool for about 15 minutes. Remove the bread from the pans and let cool completely on a wire rack.
Lemon Glaze:
- Whisk together the 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 tablespoon lemon juice. Drizzle on top of the cooled bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe as stated, two 9×5 loaf pans, added 20 minutes to the stated cook time, used a toothpick to check for done-ness and both loaves still collapsed into gummy messes in the center after cooling. Such a bummer because they smelled wonderful cooking.
I’m sorry that happened. Have you checked your oven temperature? 80 minutes should be plenty of time for those to bake. Or did you open the oven door? Every time you open the oven, the temperature inside drops and it has to come back up to temp. This could contribute to it not baking fully.
Basically, bread pudding. Followed instructions fully.
I’m so sorry it didn’t turn out for you! Can you explain more of what happened? I would love to help you out!