Blueberry Lemon Poppy Seed Coffee Cake

Blueberry Muffin Mix Recipe

(12 – 16 Servings)


Coffee Cake

  • 4 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 3 Tbsp. poppy seeds
  • 1-1/4 cups milk
  • 4 eggs


  • 1 pkg. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1 egg


  • 1-1/2 cups powdered sugar
  • 2 Tbsp. boiling water
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Blueberry Muffin Mix


Preheat oven to 350°F. Grease a 12 cup Bundt pan.

For filling, combine cream cheese and powdered sugar. Add egg, beat until creamy and set aside.  For coffee cake, combine muffin mix, pudding mix and poppy seeds.  Add milk and eggs.  Blend well.  Pour half of batter into pan and spoon filling over batter in pan.  Pour remaining batter over filling.  Bake 48 – 52 minutes or until toothpick inserted in center comes out clean.  Cool until just warm and remove from pan.  For glaze, combine ingredients and mix well.  Drizzle over warm cake.

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