• 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.