Blueberry lemon-poppy seed coffee cake

Yield: 1 Servings

Measure Ingredient
4 packs Jiffy blueberry muffin mix
1 \N Box; (3.4 oz.) lemon instant pudding
1¼ cup Milk
4 \N Eggs
3 tablespoons Poppy seeds
1 pack (8 oz.) cream cheese; softened
1 \N Egg
1½ cup Powdered sugar

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

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