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Receta Blueberry Lemon Poppy Seed Coffee Cake

Name: Blueberry Lemon Poppy Seed Coffee Cake
Ingredients: 4 pkt Jiffy blueberry muffin mix; 1 box , (3.4 ounce.) lemon instant pudding; 1 1/4 c. Lowfat milk; 4 x Large eggs; 3 Tbsp. Poppy seeds; 1 pkt (8 ounce.) cream cheese, softened; 1 x Egg; 1 1/2 c. Powdered sugar

de Global Cookbook

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Ingredientes

4 pkt Jiffy blueberry muffin mix
1 box , (3.4 ounce.) lemon instant pudding
1 1/4 c. Lowfat milk
4 x Large eggs
3 Tbsp. Poppy seeds
1 pkt (8 ounce.) cream cheese, softened
1 x Egg
1 1/2 c. Powdered sugar

Direcciones

1. Preheat oven to 350 degrees. Grease well 12 c. bundt pan.
2. Mix muffin mix, pudding and poppy seeds in a large bowl. Add in lowfat milk and Large eggs, blend well. Set aside.
3. In a small bowl, cream softened cream cheese with powdered sugar, add in egg and beat till creamy. Set aside.
4. Into well-greased bundt pan, pour half of batter. Spoon cream cheese mix over batter. Pour remainder of batter over cream cheese.
5. Bake for approximately 48 - 52 min. (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 hot coffee cake. Sprinkle with minced nuts, if you like.