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Blueberry Cake With Lemon Custard Sauce

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Ingredients
  Lemon custard sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  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 Sauce. Prepare muffin mix on package—except stir in sugar, lemon peel and nutmeg with the muffin mix. Pour batter into round dish, 8 x 1 1/2 inches. Sprinkle graham cracker crumbs over batter.
2. Microwave uncovered on high 4 to 5 minutes, rotating dish 1/2 turn after 2 minutes, until top springs back when touched lightly. Let stand on flat, heatproof surface (not wire rack) 10 minutes. Serve with Lemon Custard Sauce. Refrigerate any remaining sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Sauce
Ingredient: 
Blueberry
Preparation Time: 
5 Minutes

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1774 Calories from Fat 464

% Daily Value*

Total Fat 52 g80.7%

Saturated Fat 18.4 g92.1%

Trans Fat 0 g

Cholesterol 45.3 mg15.1%

Sodium 2175.4 mg90.6%

Total Carbohydrates 304 g101.3%

Dietary Fiber 2.4 g9.5%

Sugars 54 g

Protein 23 g45.6%

Vitamin A 1.1% Vitamin C 35%

Calcium 12.3% Iron 28.1%

*Based on a 2000 Calorie diet

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Blueberry Cake With Lemon Custard Sauce Recipe