Blueberry Lemon-poppy Seed Coffee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Jiffy blueberry muffin mix | |
| 1 | Box, 3.4 oz. lemon instant | |
| pudding | ||
| 1 1/4 | c | Milk |
| 4 | Eggs | |
| 3 | T | Poppy seeds |
| 1 | 8 oz. cream cheese | |
| softened | ||
| 1 | Egg | |
| 1 1/2 | c | Powdered sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease well 12 cup bundt pan. Mix muffin mix, pudding and poppy seeds in a large bowl. Add milk and eggs, blend well. Set aside. In a small bowl, cream softened cream cheese with powdered sugar, add egg and beat until creamy. Set aside. Into well-greased bundt pan, pour half of batter. Spoon cream cheese mixture over batter. Pour remainder of batter over cream cheese. Bake for approximately 48 - 52 minutes. (Toothpick in center should come out fairly clean). 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<barbra@pipeline.com> on Feb 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2196
Calories From Fat: 366
Total Fat: 41.5g
Cholesterol: 954.4mg
Sodium: 1935.4mg
Potassium: 1040.6mg
Carbohydrates: 419.9g
Fiber: 5.3g
Sugar: 410g
Protein: 46.4g