Blueberry Cake With Lemon Custard Sauce
|Lemon custard sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|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 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.