Blueberry Lemon-Poppy Seed Coffee Cake

Blueberry Lemon-Poppy Seed Coffee Cake Ingredients

4 pk Jiffy blueberry muffin mix	FILLING
1 Box; (3.4 oz.) lemon instant	1 pk (8 oz.) cream cheese;
1 1/4 c Milk	1 Egg
4 Eggs	1 1/2 c Powdered sugar
3 tb Poppy seeds

Instructions for Blueberry Lemon-Poppy Seed Coffee Cake

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 on Feb 03, 1998

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream Cheese	Egg	Eggs	Lemon
Milk	Poppy Seed	Powdered sugar

Blueberries Egg Cream Cheese Cream Blueberries Cheese Lemon Milk Cake

for flavor and categorization

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