Make this eggless, bursting-with-berries Blueberry Mug Cake in a microwave in just 2 minutes. It is an ideal single-serving dessert for those sudden sweet cravings.
About This Recipe
Blueberry Mug Cake is a soft and fluffy single-serving cake made in a mug. It is bursting with fresh blueberries and gets ready in just 2 minutes.
This instant microwave blueberry cake is eggless, uses simple ingredients, and is perfect to make for sudden sweet cravings
The best part is that you don’t have to bake a full cake and then worry about finishing it. This recipe can be easily doubled or tripled, so you can easily make one for the entire family.
All-Purpose Flour makes the base of the cake. You can use half all-purpose flour and half whole wheat flour for a healthier cake. You can also use gluten-free flour for a gluten-free cake.
Blueberries – Use fresh or frozen blueberries. Do not thaw the frozen ones, add them directly into the batter.
Others – You will also need baking powder, granulated sugar, milk, unsalted butter, and vanilla extract.
Variations – To make a variation of this cake, you can add a few other ingredients along with blueberries to the batter. Here are some options.
- Other berries like raspberries, strawberries, and cranberries
- Chocolate chips
How To Make Blueberry Mug Cake
In a small mixing bowl, whisk together 4 tablespoon (30 g) all-purpose flour, ¼ teaspoon baking powder, and 2 and ½ teaspoon granulated sugar until completely combined.
Add 3 tablespoon (45ml) milk, 2 tablespoon unsalted butter (melted and cooled), and ¼ teaspoon vanilla extract to the bowl and whisk to make a smooth batter.
Stir in 10-12 blueberries and pour the batter into a 14-ounce microwave-safe mug.
Tip – To check if the mug is 14 oz, pour 1.75 cups of water into it. If the water fits, the mug is the right size to bake the cake.
Microwave on high for 1-½ to 2 minutes, or until the batter is set.
Remove the mug from the microwave and let it rest for a minute. Top with a scoop of ice cream or a sprinkle of powdered sugar and serve warm.
Frequently Asked Questions
To make a vegan version of this cake, replace regular milk with any plant-based milk and butter with vegan butter or light olive oil.
To make this cake healthier, replace all-purpose flour with whole wheat flour and granulated sugar with organic raw sugar. Butter can also be replaced with light olive oil.
Pro Tips By Neha
Try to make the cake in a mug with straight sides. It will help the cake to cook evenly and rise without overflowing the cup.
You can also divide the batter into two smaller mugs to make a smaller quantity.
The time of cooking may vary because the microwaves vary in strength. Start with baking the cake for 1 minute and then increase the time in increments of 30 seconds.
Place the cup in the microwave as soon as you add the batter to the mug so that the blueberries don’t sink in at the bottom.
Serve this cake as a dessert on its own or top it with a scoop of vanilla ice cream or whipped cream. You can also enjoy it as a snack or whenever the sweet craving sets in.
Made an extra cup? Store it in the fridge for about a day or two. Cover the top of the cup with foil paper tightly and store. Eat it at room temperature or warm in the microwave for a few seconds.
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Blueberry Mug Cake Recipe
- 4 tablespoons all-purpose flour (30 grams)
- ¼ teaspoon baking powder
- 2 and ½ teaspoons granulated sugar
- 3 tablespoons milk ((45 ml))
- 2 tablespoons unsalted butter (melted and cooled)
- ¼ tablespoon vanilla extract
- 10-12 blueberries
- In a small mixing bowl, whisk together all-purpose flour, baking powder, and granulated sugar until completely combined.
- Add milk, butter, and vanilla extract to the bowl and whisk to make a smooth batter.
- Stir in the blueberries and pour the batter into a 14-ounce microwave-safe mug.
- Microwave on high for 1-½ to 2 minutes, or until the batter is set.
- Remove the mug from the microwave and let it rest for a minute. Top with a scoop of ice cream or a sprinkle of powdered sugar and serve warm.