Blueberry Cake With Lemon Custard Recipe
Ingredients
| Lemon Custard | ||
| Blueberry package | 1 | |
| Sugar | 2 Tablespoon | |
| Lemon peel | 1 Tablespoon, grated | |
| 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.
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.
Chef
