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–+ servings
Blueberry Mug Cake

Blueberry Mug Cake: Your Quick, Fluffy Dessert Fix

Indulge in a warm Blueberry Mug Cake that's quick to make and packed with flavor.
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Prep Time 2 minutes
Cook Time 1 minute
Cooling Time 1 minute
Total Time 4 minutes
Servings: 1 mug
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 tablespoons all-purpose flour can use gluten-free flour if needed
  • 2 tablespoons sugar try substituting with Stevia or coconut sugar for a lower-calorie option
  • 1/8 teaspoon baking powder ensure it's fresh for best results
  • a pinch salt do not omit for balance
  • 3 tablespoons milk can use almond or oat milk for a dairy-free option
  • 1 tablespoon butter (softened) coconut oil or a vegan butter alternative works well too
  • 1/4 teaspoon vanilla extract consider using almond extract for a different taste
  • 2 tablespoons blueberries fresh or frozen blueberries can be used without thawing

Equipment

  • microwave-safe mug

Method
 

Step-by-Step Instructions
  1. In a microwave-safe mug, add the flour, sugar, baking powder, and salt. Mix until evenly combined.
  2. Pour in the milk, softened butter, and vanilla extract. Stir gently until just combined, forming a thick batter.
  3. Fold in the blueberries carefully, ensuring even distribution without crushing them.
  4. Microwave the mug on high for 1 minute. Check the texture; if necessary, cook in 10-second increments until set.
  5. Let the mug cake cool for about 1 minute before enjoying it warm.

Nutrition

Serving: 1mugCalories: 300kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Mix gently to avoid a dense texture, and watch the microwave to prevent overflow.

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