Blueberry lemon-poppy seed coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | packs | Jiffy blueberry muffin mix |
| 1 | Box; (3.4 oz.) lemon instant pudding | |
| 1¼ | cup | Milk |
| 4 | Eggs | |
| 3 | tablespoons | Poppy seeds |
| 1 | pack | (8 oz.) cream cheese; softened |
| 1 | Egg | |
| 1½ | cup | Powdered 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