Blueberry Crumb Coffee Loaf
By smleonard
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3.5/5
(2 Votes)
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Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 (7 oz.)packages Martha White® Blueberry Muffin Mix
- 1/4 cup water
- 1/2 cup sour cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon peel
- TOPPING
- 1/2 cup Martha White® All-Purpose Flour
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
Details
Servings 12
Preparation
Step 1
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
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