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Blueberry Pie Muffin Bread with Lemon Glaze

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Blueberry Bread- Makes 2 loaves


  • 1/4 cup cold butter, cubed
  • 1/2 cup flour
  • 1/2 cup light brown sugar


  • 1 cup powdered sugar
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon juice


  1. Step 1
    THIS RECIPE MAKES 2 LOAF PANS OR 1 BUNDT PAN. (To make one loaf you will need half of the ingredients.)

  2. Step 2
    Preheat oven to 375°. Lightly grease TWO 9 X 5-inch loaf pans or ONE bundt pan.

  3. Step 3
    In a medium sized bowl add the flour, baking powder and salt and set aside.

  4. Step 4
    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.

  5. Step 5
    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.

  6. Step 6
    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.

  7. Step 7
    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.

  8. Step 8
    Remove bread from oven and let cool for about 15 minutes. Remove bread from the pan and let cool completely on wire rack.

  9. Step 9
    To make the lemon glaze: Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.

What others are saying about this recipe

  1. Jane says:

    The bread rose so high that some of the topping fell off while baking. It was too moist and gooey. I cooked it for an hour and 5 min.
    The taste was there but not the texture.
    Need to specify what type of milk and can another type of blueberry filling be used.And are you sure its a tablespoon of baking powder?

    I give it a one star!

  2. Victoria says:

    I second Jane’s review. Seems like too much baking powder, gooey mess been baking well over 60 minutes and center is way underdone. 🙁

  3. Toni McWilliams says:

    I made this in a bundt pan but I think loaf pan would be better. Took 30 minutes to cook. I think it’s wonderful and so does my neighbor, I share. I give you 5 stars.

  4. Helene Chobody says:

    I’ve done a lot of baking but What a waste and what a mass! Whoever Thought this recipe up evidently didn’t use those size pans or a whole entire can of pie filling! Worthless! Don’t even think about it .GARBAGE

  5. Julie says:

    I made 2 loaves and they were both perfect. Neither of them rose too high or was gooey. I will definitely make this recipe again. Very good taste and texture!

  6. Deb says:

    I am an avid daily baker for over 30 years, I’m so sorry, but, I followed instructions exactly, and used 2 pans. Totally Soggy, This needs tweaking for sure

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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.

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