Roti Muffin Pie Blueberry dengan Glasir Lemon

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease two 9x5-inch loaf pans with non-stick cooking spray.
2. In a medium-sized bowl whisk the 2 ⅓ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt and set aside. In another medium-size bowl mix the 1/2 cup sugar and ¼ cup vegetable oil. Add the 1 egg, 1 cup milk, and 1 teaspoon vanilla and mix until smooth and creamy.
3. Add the sugar and egg mixture to the flour mixture and mix until well incorporated.
4. Add the 1 (21-ounce) can Lucky Leaf® 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.
5. Pour the batter evenly between the two prepared loaf pans.
6. 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 to form crumbs. Top the bread with the crumb topping.
7. 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.)
8. 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.
9. Whisk together the 1 cup powdered sugar, 2 tablespoons heavy cream, and 1 tablespoon lemon juice. Drizzle on top of the cooled bread.