Blueberry Cream Cheese Coffee Cake
(20 – 24 Servings)
Ingredients:
Coffee Cake
- 3 pkgs. “JIFFY” Blueberry Muffin Mix
- 1 pkg. (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 3 eggs
Filling
- 1-1/2 cups powdered sugar
- 1 pkg. (8 oz) cream cheese, softened
- 1 egg
Frosting
- 1-1/2 cups powdered sugar
- 4 oz cream cheese, softened
- 1 tsp. vanilla extract
Directions:
Preheat oven to 350°F. Grease a 13” x 9” pan.
For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.
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