Preheat your oven to 375 degrees Fahrenheit. This ensures that your bread will bake evenly and rise beautifully.
Lightly grease two 9x5-inch loaf pans with non-stick cooking spray. This step is crucial to ensure that the bread comes out easily after baking.
In a medium-sized bowl, whisk together 2 ⅓ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Set this mixture aside as it forms the dry base for your batter.
In another medium-sized bowl, mix ½ cup sugar and ¼ cup vegetable oil. Ensure they are well combined. Next, add 1 egg, 1 cup milk, and 1 teaspoon vanilla, mixing until the texture is smooth and creamy.
Now, gradually add the sugar and egg mixture to the flour mixture. Stir gently until just combined; you don’t want to overmix it, so a few lumps are okay.
Gently fold in the 1 (21-ounce) can Lucky Leaf® Blueberry Fruit Filling and Topping using a wooden spoon. The filling should be swirled into the batter, not completely integrated, to create delightful pockets of blueberry throughout.
Pour the batter evenly into the two prepared loaf pans. Make sure to spread it out evenly for consistent baking.
In a separate bowl, combine ¼ cup cubed cold butter, ½ cup all-purpose flour, and ½ cup light brown sugar. Use a pastry blender or fork to cut the butter into the flour and sugar until it resembles coarse crumbs.
Sprinkle the crumb topping generously over each loaf. This will create a deliciously crunchy layer on top of your bread.
Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the tops start to brown too quickly, tent the bread with foil to prevent burning.
Once baked, remove the loaves from the oven and let them cool in the pans for about 15 minutes. This helps them set before removing.
Carefully remove the bread from the pans and allow them to cool completely on a wire rack. This step is important as it prevents the bread from becoming soggy on the bottom.
While the bread is cooling, whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 tablespoon lemon juice to create a smooth glaze.
Drizzle the glaze over the cooled bread, allowing it to soak in slightly for added sweetness.
