Blueberry Crumb Coffeecake Loaf

Name: Blueberry Crumb Coffeecake Loaf
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters brown sugar; 3 Tbsps butter, melted; 397 grams packages Martha White® Blueberry Muffin Mix; 1 large egg; 118 milliliters Martha White® All-Purpose Flour; 1 Tbsp lemon juice; 1 Tbsp grated lemon peel; 118 milliliters sour cream; 59 milliliters water

Blueberry Crumb Coffeecake Loaf might be just the morn meal you are searching for. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 224 calories. This recipe serves 12. Head to the store and pick up lemon peel, butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Aluminum Foil

Oven

Combine muffin mixes, water, sour cream, egg, lemon juice and lemon peel in large bowl until moistened.

Ingredients you will need

Lemon Juice

Lemon Peel

Sour Cream

Water

Egg

Equipment you will use

Bowl

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Mix flour, brown sugar and butter with a fork until blended. Crumble over batter.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

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.

Equipment you will use

Toothpicks