Dessert

MW Blueberry Crumb Coffee Cake is for Dessert.

MW Blueberry Crumb Coffee Cake takes 15 minutes to prepare.

MW Blueberry Crumb Coffee Cake takes 55 minutes to cook.

MW Blueberry Crumb Coffee Cake makes 12 servings.

The ingredients for MW Blueberry Crumb Coffee Cake are:

 
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
TOPPING
1/2 cup Martha White® All-
Purpose Flour
1/4 cup brown sugar
3 tablespoons butter or
margarine, melted

Here is how you make MW Blueberry Crumb Coffee Cake:

1. HEAT oven to 350°F. Line an 8x4-inch loaf pan with foil. Lightly coat withno-stick cooking spray.2. COMBINE muffin mixes, water, sour cream, egg, lemon juice and lemonpeel 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: 12Recipe submitted by SparkPeople user JOJO1021.

The nutritional information for MW Blueberry Crumb Coffee Cake is:

• 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