Description
This blueberry mug cake is a fast, fluffy dessert ready in 90 seconds. No eggs, no mixer—just one mug and a microwave.
Ingredients
Scale
4 tbsp all-purpose flour
2 tbsp granulated sugar
1/4 tsp baking powder
3 tbsp milk (any kind)
1 tbsp neutral oil (vegetable, canola)
2 tbsp blueberries (fresh or frozen)
Instructions
1. Add flour, sugar, and baking powder to a microwave-safe mug. Stir to combine.
2. Add milk and oil. Mix well until smooth.
3. Gently fold in blueberries.
4. Microwave on high for 75–90 seconds until the cake rises and sets.
5. Let cool slightly and top as desired.
Notes
Use frozen blueberries directly from the freezer—no need to thaw.
Substitute almond or oat milk for dairy-free version.
Top with powdered sugar, Greek yogurt, or whipped cream for extra flair.
Nutrition
- Serving Size: 1 mug
- Calories: 230
- Sugar: 11g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg