Search thousands of recipes reviewed by home cooks like you.

Blueberry Crumb Coffeecake Loaf

Blueberry Crumb Coffeecake Loaf

  • Prep

  • Cook

  • Ready In

Martha White(R)

This blueberry coffeecake with a hint of lemon is easy, delicious, and perfect with your morning coffee or tea.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cookinmama
1
1/29/2014

I made these into muffins with a paper liner instead of a loaf. The topping of course went all over the pan, and my muffins looked a little strange, but they really were delicious. Great recipe using a store bought mix!