Blueberry Cake With Lemon Custard
|Lemon custard mix||1|
|Wild blueberry muffin mix||13 1⁄2 Ounce (1 Package)|
|Grated lemon peel||1 Tablespoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Graham cracker crumbs||1 Tablespoon|
1. Prepare Lemon Custard.
2. Prepare muffin mix as directed on package except— stir in sugar, lemon peel and nutmeg with the muffin mix. Pour batter into round baking dish, 8 X 1 1/2 inches. Sprinkle graham cracker crumbs over batter.
3. Microwave uncovered on high (100%) 2 minutes; rotate baking dish 1/2 turn. Microwave until top springs back when touched lightly, 2 to 3 minutes longer. Let cool 10 minutes on heatproof surface (do not use rack). Serve with Lemon Custard. Refrigerate any leftover custard.