Blueberry Lemon Poppy Seed Coffee Cake Recipe

• 4 pkt Jiffy blueberry muffin mix
• 1 box , (3.4 ounce.) lemon instant pudding
• 1 1/4 c. Lowfat milk
• 4 x Large eggs
• 3 Tbsp. Poppy seeds
• 1 pkt (8 ounce.) cream cheese, softened
• 1 x Egg
• 1 1/2 c. Powdered sugar

1. 1.
2. Preheat oven to 350 degrees.
3. Grease well 12 c. bundt pan.
4. 2.
5. Mix muffin mix, pudding and poppy seeds in a large bowl.
6. Add in lowfat milk and Large eggs, blend well.
7. Set aside.
8. 3.
9. In a small bowl, cream softened cream cheese with powdered sugar, add in egg and beat till creamy.
10. Set aside.
11. 4.
12. Into well-greased bundt pan, pour half of batter.
13. Spoon cream cheese mix over batter.
14. Pour remainder of batter over cream cheese.
15. 5.
16. Bake for approximately 48 - 52 min.
17. (Toothpick in center should come out fairly clean).
18. 6.
19. Mix 1 pkg.
20. "JIFFY" White Frosting Mix with 2 - 3 Tbs.
21. water to desired consistency.
22. Drizzle over hot coffee cake.
23. Sprinkle with minced nuts, if you like.

muffin mix, lemon instant pudding, milk, eggs, poppy seeds, cream cheese, egg, powdered sugar

Taken from cookeatshare.com/recipes/blueberry-lemon-poppy-seed-coffee-cake-88068 (may not work)