Recipe - Blueberry Lemon-Poppy Seed Coffee Cake

4 pack Jiffy blueberry muffin mix
1 Box; (3.4 oz.) lemon instant
pudding
1 One fourth cup Milk
4 Eggs
3 tablespoon Poppy seeds

FILLING
1 pack (8 oz.) cream cheese;
softened
1 Egg
1 One half cup 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 wellgreased 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 brandnamerecipes by Barbrabarbra@pipeline.com on Feb 03, 1998