Blueberry lemon-poppy seed coffee cake

1 Servings

Ingredients

QuantityIngredient
4packsJiffy blueberry muffin mix
1Box; (3.4 oz.) lemon instant pudding
cupMilk
4Eggs
3tablespoonsPoppy seeds
1pack(8 oz.) cream cheese; softened
1Egg
cupPowdered sugar

Directions

FILLING

1. Preheat oven to 350 degrees. Grease well 12 cup bundt pan.

2. Mix muffin mix, pudding and poppy seeds in a large bowl. Add milk and eggs, blend well. Set aside.

3. In a small bowl, cream softened cream cheese with powdered sugar, add egg and beat until creamy. Set aside.

4. Into well-greased bundt pan, pour half of batter. Spoon cream cheese mixture over batter. Pour remainder of batter over cream cheese.

5. Bake for approximately 48 - 52 minutes. (Toothpick in center should come out fairly clean).

6. Mix 1 pkg. "JIFFY" White Frosting Mix with 2 - 3 Tbs. water to desired consistency. Drizzle over warm coffee cake. Sprinkle with chopped nuts, if desired.

Recipe by: JIFFY® Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998