“This blueberry coffeecake with a hint of lemon is easy, delicious, and perfect with your morning coffee or tea.” - by Martha White®
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Heat oven to 350 degrees 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 172 cal
- 9%
- Fat
- 7.5 g
- 12%
- Carbs
- 24.7 g
- 8%
Based on a 2,000 calorie diet
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