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Blueberry Cake With Lemon Custard

Microwaverina's picture
Ingredients
  Lemon custard mix 1
  Wild blueberry muffin mix 13 1⁄2 Ounce (1 Package)
  Sugar 2 Tablespoon
  Grated lemon peel 1 Tablespoon
  Ground nutmeg 3⁄4 Teaspoon
  Graham cracker crumbs 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Blueberry

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