MW Blueberry Crumb Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
No Stick Cooking Spray 2 (7oz.)packages Martha White®Blueberry Muffin Mix1/4 cup water1/2 cup sour cream1 large egg1 tablespoon lemon juice1 tablespoon lemon peelTOPPING1/2 cup Martha White® All-Purpose Flour1/4 cup brown sugar3 tablespoons butter ormargarine, melted
1. HEAT oven to 350°F. Line an 8x4-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.
4. Cool 20 minutes. Using the foil, lift loaf out of pan.
Cool completely. Cut with serrated knife.
Number of Servings: 12
Recipe submitted by SparkPeople user JOJO1021.
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.
4. Cool 20 minutes. Using the foil, lift loaf out of pan.
Cool completely. Cut with serrated knife.
Number of Servings: 12
Recipe submitted by SparkPeople user JOJO1021.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 8.2 g
- Cholesterol: 21.9 mg
- Sodium: 334.2 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 0.2 g
- Protein: 3.1 g
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