Recipes: Desserts

Blueberry Lemon Poppy Seed Coffee Cake

(12 - 16 Servings)

Coffee Cake

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1 egg

Glaze

  • 1-1/2 cups powdered sugar
  • 2 Tbsp. boiling water

Preheat oven to 350°F. Grease a 12 cup Bundt pan.

For filling, combine cream cheese and powdered sugar. Add egg, beat until creamy and set aside.  For coffee cake, combine muffin mix, pudding mix and poppy seeds.  Add milk and eggs.  Blend well.  Pour half of batter into pan and spoon filling over batter in pan.  Pour remaining batter over filling.  Bake 48 - 52 minutes or until toothpick inserted in center comes out clean.  Cool until just warm and remove from pan.  For glaze, combine ingredients and mix well.  Drizzle over warm cake.