The best delicious Blueberry Lemon-poppy Seed Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Lemon-poppy Seed Coffee Cake recipe today!
Hello my friends, this Blueberry Lemon-poppy Seed Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Lemon-poppy Seed Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Lemon-poppy Seed Coffee Cake.
What Makes This Blueberry Lemon-poppy Seed Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Lemon-poppy Seed Coffee Cake.
Ready to make this Blueberry Lemon-poppy Seed Coffee Cake Recipe? Let’s do it!
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4 pk Jiffy blueberry muffin mix
1 Box; (3.4 oz.) lemon instant
-pudding
1 1/4 c Milk
4 Eggs
3 tb Poppy seeds
FILLING
1 pk (8 oz.) cream cheese;
-softened
1 Egg
1 1/2 c 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 well-greased 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.
Yields
1 Servings
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