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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!
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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 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.
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!
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.
I’m so sorry that it didn’t work out for you!
This recipe turned out so well! I did read the reviews first, so was a little nervous as I was also going to bake for the first time in my new convection oven! I followed the recipe exactly. I had to adjust oven temp and cooking time, as per convection conversion, but still ended up cooking it for full time. The addition of the icing brought it over the top. Happy I made two loaf pans, as it’s delicious ?
I made this bread as indicated, except I didn’t have 2 of the larger pans so I used a 9 x 5 and a 8 1/2 x 4 1/2 size pan. I cooked the smaller pan for 45 to 50 minutes. & the larger pan for 60 min. They both came out wonderfully! I did cover the top toward the last 10 minutes so it would not burn. I think the trick is to watch it carefully until done & make sure to divide the batter into 2 pans. Thanks for a yummy treat!
I read the reviews before making this and decided to use my 9×13 pan to make this . I follow the bread recipe exactly, added cinnamon to the crumb and used vanilla icing, It came out wonderful . Not gooey at all. Tried to post a pic , but couldn’t.
My first trial with this recipe was a fail. I went back to the recipe and read the messages which helped me perfect the recipe so it would bake and not spill over. I cut the baking powder to 3/4 T instead of 1 T. I did what someone suggested and poured the batter into pans and then used half the amount of blueberry filling. I did add a little more sugar too. I made three mini loaves out of one recipe.
Excellent!
Made this early morning today. It turned out beautiful and tasted yummy.
After reading all the reviews I used a hunt pan. No problems at all.
I had to bake this in a toaster oven because my regular oven is broken so I made 4 mini loaves instead of two regular, and just decreased the cooking time slightly and they turned out perfect! I gave a couple loaves away and got rave reviews from the recipients too! One even requested the recipe! Other than having to tent the foil to keep the top from burning (because of the toaster oven) the recipe worked out great!
I totally should have read all the reviews before I baked this blueberry bread. My bad…The first time I made it, it came out exactly as a couple of other reviewers mentioned…gummy in the center and done on the ends. I even baked it a bit longer, but as always with streusel topping it’s difficult to tell with the toothpick test. I will try the tube pan next time or two loaf pans, divide the batter and topping, and adjust the baking time. Really good tasting quick bread, though! Thank you for the recipe!
I used two loaf pans. Mine didnt overflow it just never cooked through.
The topping and the glaze was excellent the bread was a disaster.
The directions says to use two pans in the beginning yet later it says to put the mixture into the pan (singular) which I think is causing confusion. I followed the directions and it took about 1 hour to bake. They loafs turned out wonderful but didn’t rise as much as the picture shows. The bread turned out moist and taste wonderful. Thank you for sharing this recipe. I didn’t have to waste 3/4 of a can of leftover blueberry pie filling.
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 ❤️
You are correct! Recipe says to use two pans therefore yielding two loaves. Thanks for the heads up!
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.
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.
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!
The recipe actually says to pour the batter into 2 bread pans. Did anyone try that?
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 ?
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.