Blueberry Crumb Coffeecake Loaf
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Prep Time
15 min
Cook Time
60 min
Yield
12 servings
Total Time
75 min
Ingredients
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
Topping
½ cup Martha White All-Purpose Flour
¼ cup brown sugar
3 tablespoons butter, melted
Instructions
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.
