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Title: Blueberry Lemon-Poppy Seed Coffee Cake Categories: None Yield: 1 Servings 4 pk Jiffy blueberry muffin mix 1 Box; (3.4 oz.) lemon instant -pudding 1 1/4 c Milk 4 Eggs 3 tb Poppy seeds ----------------------------------FILLING---------------------------------- 1 pk (8 oz.) cream cheese; -softened 1 Egg 1 1/2 c Powdered sugar 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 |