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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

Ingredients 

Blueberry Bread:

Streusel Topping:

Lemon Glaze:

Instructions 

  • 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.

Nutrition

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!

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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54 Comments

  1. 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.

  2. 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!

    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 ?

  3. 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.

  4. 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.

  5. 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!

  6. I used coconut oil instead of vegetable oil in my recipe. Could that be a reason my bread was raw after baking 1 hour and 5 minutes?

    1. Oh no! I am so sorry that it did not turn out. There are a few different variables it could be for why it did not set up. I am sorry it didn’t work well.

  7. 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?

  8. 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!

  9. 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!

    1. That is all so sweet, amazing and just to great of a comment! Thank you so much for sharing! I am so glad you have made it your own! XOXO