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!
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!
2⅓ cups all purpose flour
1 Tablespoon baking powder
½ tsp salt
¼ cup vegetable oil
1 tsp vanilla
½ cup sugar
1 cup milk
1 21 oz can Lucky Leaf® Blueberry Fruit Filling and Topping
¼ cup cold butter, cubed
½ cup flour
½ cup light brown sugar
1 cup powdered sugar
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
- Step 1
Preheat the oven to 375 degrees. Lightly grease a 9×5 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
To make the lemon glaze: Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.