Blueberry Crumb Coffeecake Loaf - Martha White®
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Blueberry Crumb Coffeecake Loaf

Prep Time

15 min

Cook Time

60 min


12 servings

Total Time

75 min

Blueberry Crumb Coffeecake Loaf


No-Stick Cooking Spray

2 (7 oz.) packages Martha White Blueberry Flavored Muffin Mix made with Whole Grains

¼ cup water

½ cup sour cream

1 large egg

1 tablespoon lemon juice

1 tablespoon lemon peel



½ cup Martha White All-Purpose Flour

¼ cup brown sugar

3 tablespoons butter, melted


Heat oven to 350°F. Line 8 x 4-inch loaf pan with foil. Lightly coat with no-stick cooking spray.

Combine muffin mixes, water, sour cream, egg, lemon juice and lemon peel in large bowl until moistened. Spread into prepared pan. Mix flour, brown sugar and butter with a fork until blended. Crumble over batter.

Bake 55 to 60 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool 20 minutes. Using the foil, lift loaf out of pan. Cool completely. Cut with serrated knife.