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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!ย 

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 Leafย 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 breadย 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 onย Facebook,ย Pinterest, andย Twitter!ย 

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 Parfaitsย 

This post was sponsored by Lucky Leafยฎ. All opinions expressed are my own!

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Blueberry Pie Muffin Bread with a Lemon Glaze

4.67 from 3 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 Fahrenheit. Lightly grease two 9x5-inch loaf pans with non-stick cooking spray.
  • In a medium-sized bowl whisk the 2 โ…“ cups all-purpose flour, 1 tablespoon baking powder, and ยฝ teaspoon salt and set aside. In another medium-size bowl mix the 1/2 cup sugar and ยผ 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 Leafยฎ 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 ยผ cup cubed cold butter, ยฝ cup all-purpose flour, and ยฝ 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

Calories: 316kcalCarbohydrates: 51gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 145mgPotassium: 186mgFiber: 1gSugar: 28gVitamin A: 208IUVitamin C: 0.5mgCalcium: 86mgIron: 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!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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56 Comments

    1. Iโ€™m so sorry it didnโ€™t turn out for you! Can you explain more of what happened? I would love to help you out!