Blueberry Lemon Poppy Seed Coffee Cake
(14-16 Servings)
Batter
- 4 pkgs. "JIFFY" Blueberry Muffin Mix
- 1 pkg. (3.4 oz.) instant lemon pudding mix
- 3 Tbsp. poppy seeds
- 1-1/4 cups milk
- 4 eggs
Glaze
- 1 pkg. "JIFFY" White Frosting Mix
- 2 Tbsp. boiling water
Filling
- 1 pkg. cream cheese, softened
- 1 egg
- 1-1/2 cups powdered sugar
Preheat oven to 350°, grease 12 cup Bundt pan.
For batter combine muffin mix, pudding mix and poppy seeds together. Add milk and eggs. Mix well and set aside. Combing filling ingredients and blend until creamy. Pour half of batter into prepared pan. Spoon filling over batter. Pour remaining batter over filling. Bake 48-52 minutes or until toothpick inserted in center comes out clean. For glaze, blend all ingredients well. Drizzle over top of cake.
Optional: Sprinkle with chopped nuts.
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