Blueberry Crumb Coffee Loaf

Ingredients:

• 2 packages Blueberry Muffin Mix, Martha White, if available
• ¼ cup water
• ½ cup sour cream
• 1 large egg
• 1 tablespoon lemon peal, grated
• 1 tablespoon lemon juice
• ½ cup flour, all-purpose
• ¼ cup brown sugar
• 3 tablespoons butter

Directions:Heat oven to 350 degrees. Line 8x4 inch loaf pan with foil and lightly spray with no-stick cooking spray.

Combine muffin mixes, water, sour cream, egg, lemon peel and lemon juice in large bowl until moistened. Spread into prepared pan. Mix flour, sugar and butter with a fork until blended. Crumble over batter.

Bake 55-60 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.(Serves 12)