Blueberry Crumb Coffeecake Loaf

marthawhite-blueberrycoffeecake
Photo by Martha White®
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time

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.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check 2 (7 ounce) packages Martha White® Blueberry Muffin Mix
  3. Check 1/4 cup water
  4. Check 1/2 cup sour cream
  5. Check 1 large egg
  6. Check 1 tablespoon lemon juice
  7. Check 1 tablespoon grated lemon peel
  8. Check Topping:
  9. Check 1/2 cup Martha White® All-Purpose Flour
  10. Check 1/4 cup brown sugar
  11. Check 3 tablespoons butter, melted

Directions

  1. Heat oven to 350° 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.