Blueberry Crumb Coffeecake Loaf |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This blueberry coffeecake with a hint of lemon is easy, delicious, and perfect with your morning coffee or tea. Ingredients:
crisco® no-stick cooking spray |
2 (7 ounce) packages martha white® blueberry muffin mix |
1/4 cup water |
1/2 cup sour cream |
1 large egg |
1 tablespoon lemon juice |
1 tablespoon grated lemon peel |
topping |
1/2 cup martha white® all-purpose flour |
1/4 cup brown sugar |
3 tablespoons butter, melted |
Directions:
1. Heat oven to 350 degrees F. Line 8 x 4-inch loaf pan with foil. Lightly coat with no-stick cooking spray.
2. 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.
3. 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.
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