MW Blueberry Crumb Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of MW Blueberry Crumb Coffee Cake calories by ingredient
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Delicious and Filling Delicious and Filling
Number of Servings: 12


    No Stick Cooking Spray
    2 (7oz.)
    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
    1/2 cup Martha White® All-
    Purpose Flour
    1/4 cup brown sugar
    3 tablespoons butter or
    margarine, 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.

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