3 pkgs. blueberry muffin mix
2 T. plus 1 t. grated lemon zest, divided
1/2 t. plus 1/8 t. nutmeg, divided
3-1/2 c. whipped cream
1/2 pint fresh blueberries
Preheat oven according to muffin mix package directions. Butter and flour two 8" round cake pans. Prepare muffin mixes together according to package directions, adding 2 tablespoons zest and 1/2 teaspoon nutmeg. Evenly divide batter between pans. Bake 23 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pan on rack 10 minutes. Remove from pan; cool completely on rack. In bowl stir in remaining zest and nutmeg into topping. Place one cake layer on serving plate; spread with one cup topping. Top with remaining cake layer; spread top and sides of cake with remaining topping. Sprinkle blueberries over top of cake.
