Preheat oven to 375°. Lightly grease TWO 9 X 5-inch loaf pans or ONE bundt pan.
In a medium sized bowl add the flour, baking powder and salt and set aside.
In another medium bowl, mix together the sugar and vegetable oil. Add the egg, milk, and 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 pans or bundt pan.
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.
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 bread from oven and let cool for about 15 minutes. Remove bread from the pan and let cool completely on wire rack.
To make the lemon glaze: Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.
This recipe was created by
Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.