Lemon-Blueberry Mug Cake lovers, this is the ultimate bright and tangy single-serve dessert you can make in just 5 minutes! šš« This quick & easy microwave mug cake is bursting with fresh lemon flavor, juicy blueberries, and a soft, fluffy texture that melts in your mouth. Perfect for busy mornings,...
Ingredients
For the Mug Cake
all-purpose flour1/4cup
granulated sugar2tbsp
baking powder1/4tsp
salt1pinch
milk2tbsp
vegetable oil (or melted butter)1tbsp
lemon juice1tbsp
lemon zest1/2tsp
fresh or frozen blueberries2tbsp
yogurt (optional, for extra moist)1tsp
For the Lemon Glaze (Optional)
powdered sugar1tbsp- lemon juice1/2tsp
- milk1/2tsp
- lemon zest1/4tsp
Nutrition (per serving)
Calories
164.5kcal (8.22%)
Protein
2.5g (5%)
Carbs
23.8g (8.65%)
Sugars
13.2g (26.4%)
Healthy Fat
5.9g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Lemon-Blueberry Mug Cake
For the Mug Cake
- Step 1
In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt to create the dry base.
- Step 2
Add the milk, vegetable oil (or melted butter), lemon juice, and lemon zest. For an extra moist cake, you can add yogurt. Stir gently until just combined, being careful not to overmix.
- Step 3
Gently fold in the blueberries. If using frozen blueberries, do not thaw them. To prevent them from sinking, toss them in a little flour first.
- Step 4
Pour the batter into a 10 to 12-ounce microwave-safe mug, filling it no more than halfway to two-thirds. Smooth the top gently.
- Step 5
Microwave on high for 60 to 65 seconds, or until the edges are set and the center is slightly springy. Let the cake rest for a minute or two before serving.
For the Lemon Glaze (Optional)
- Step 1
Place the powdered sugar in a small bowl.
- Step 2
Add the lemon juice and milk, and mix until smooth.
- Step 3
Sprinkle in the lemon zest and stir until the glaze is glossy and well-combined.
- Step 4
Drizzle the glaze over the mug cake before serving for an extra burst of flavor.
Nutrition (per serving)
Nutrition (per serving)
Calories
164.5kcal (8.22%)
Protein
2.5g (5%)
Carbs
23.8g (8.65%)
Sugars
13.2g (26.4%)
Healthy Fat
5.9g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not overmix the batter, as this can make the cake dense.
If using frozen blueberries, toss them in a little flour before adding to the batter to prevent them from sinking.
Let the mug cake rest for a minute or two after microwaving to allow the flavors to settle.
Top the cake with a scoop of yogurt or ice cream for an indulgent treat.
Adjust the microwave time slightly based on the wattage of your microwave.
FAQS
Can I use frozen blueberries?
Yes, you can use frozen blueberries. There's no need to thaw them, but you can toss them in a little flour to prevent them from sinking in the batter.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter for a richer flavor.
How do I prevent the mug cake from overflowing?
Make sure to fill the mug no more than halfway to two-thirds full to allow room for the cake to rise.
Can I skip the lemon glaze?
Yes, the lemon glaze is optional. The mug cake is delicious on its own, but the glaze adds an extra burst of flavor.
Can I make this mug cake dairy-free?
Yes, you can use a non-dairy milk like almond or oat milk to make this recipe dairy-free.
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Rajani
(@thegourmetschoice)
Iām Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoorās Khana Khazana with my mom and helping her in the kitchen. On The Gourmetās Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and funābecause food brings people together and every meal should create memories. Iām Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching...
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