- 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
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)
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