How To Make Blueberry Pie Muffin Bread with a Lemon Glaze
This muffin bread is incredibly moist and filled with sweet and tangy blueberry pie filling. Plus points for its crumb topping and sweet lemon glaze.
Preheat the oven to 375 degrees F. Lightly grease two 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.
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.
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 to 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.
Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.
- Calories: 394.52kcal
- Fat: 10.82g
- Saturated Fat: 3.85g
- Trans Fat: 0.19g
- Monounsaturated Fat: 4.94g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 70.26g
- Fiber: 2.09g
- Sugar: 43.96g
- Protein: 4.45g
- Cholesterol: 28.96mg
- Sodium: 211.53mg
- Calcium: 135.62mg
- Potassium: 133.73mg
- Iron: 1.84mg
- Vitamin A: 58.21µg
- Vitamin C: 0.85mg
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