Blueberry mug cake recipe
If there’s a full-size blueberry cake in my kitchen, I can pretty much kiss every other food group in my diet goodbye. All jokes aside, to avoid eating nothing but blueberry cake for days, I’ve come up with a brilliant and straightforward solution: a single-serving low-calorie blueberry cake “baked” in a mug in the microwave. This tasty Blueberry Mug Cake is quick, easy, and made with mostly pantry staples. The simple batter “bakes” for less than 2 minutes in the microwave so you can conquer your cravings in no time. The fluffy crumb and fruity flavor are so similar to a real blueberry muffin and sponge cake, making it the perfect treat to enjoy for breakfast, dessert, or a quick snack.
What’s in a blueberry mug cake?
You’ll need a short list of simple ingredients, most of which are pantry staples you might already have on hand:
All-purpose flour Sugar Baking powder Salt Milk (dairy or plant) Butter Vanilla extract Blueberries
How to make blueberry cake in the microwave
If you can stir and operate the microwave, you can make blueberry mug cakes. You’re going to love how easy this is! Here’s how it’s done: In a microwave-safe mug or ramekin, mix the flour, sugar, baking powder, salt, milk, butter, and vanilla together until just combined. Try not to overmix. Gently fold the blueberries into the batter. Microwave the cake for 1 minute. If the mug cake has risen and looks like a real baked cake, it’s ready to eat. If not, microwave it for 10 more seconds. Carefully remove the mug from the microwave and let it cool for 1 minute. Grab a spoon and enjoy your blueberry mug cake!
Expert tips
Be sure to use a microwave-safe mug or ramekin and use oven mitts when taking it out of the microwave. The mug will be very hot! Microwaves vary in strength. These cakes will take between 60 and 80 seconds to cook.
Variations and topping ideas
Blueberry mug cake is an easy summertime dessert that can be customized with different berries. Feel free to replace the blueberries with blackberries, raspberries, strawberries, or a mix of each. Chocolate chips, chopped nuts, lemon zest, and shredded coconut also taste excellent baked into blueberry muffins and cakes. When the cakes are to your liking, top them with all kinds of delicious toppings:
Blueberry whipped cream Buttercream frosting Melted white chocolate Blueberry jam Lemon glaze Sliced almonds Cream cheese frosting Almond butter Lemon zest
Storing
Blueberry mug cakes are meant to be quick, convenient, and enjoyed fresh from the microwave. However, if you do end up with leftovers, they can be stored for later: To store: Pop the cake out of the mug and store it wrapped in plastic or in an airtight container in the fridge for 1 or 2 days. Frequently asked questions Is it better to make mug cakes with fresh or frozen blueberries? You can make these cakes with either. The benefit to using frozen blueberries is you can guarantee they were picked at their prime and taste great. Use fresh blueberries if they’re in season. Why did the blueberries sink to the bottom of my mug cakes? Gravity. When the berries are heavier than the batter, they tend to sink to the bottom. How do you keep blueberries from sinking to the bottom of the cake? Lightly coat the blueberries with flour before folding them into the batter to help keep them suspended in the cake and prevent them from falling to the bottom. Can I make these mug cakes gluten free? You should be able to swap the all purpose flour with a 1:1 gluten free all purpose flour like Bob’s Red Mill or King Arthur. Can I bake this blueberry mug cake in the oven? While you can technically bake this batter in the oven, it won’t rise as much, and baking it in the oven defeats the purpose of making mug cakes. If you’d rather bake a cake, check out this blueberry crumble cake and these blueberry cornbread muffins.
Hungry for more easy dessert recipes?
Chocolate Banana Mug Cake Mini Coffee Cake Muffins Lazy Daisy Oatmeal Cake Moist Banana Muffin
Pin for later:
