Blueberry Lemon Mug Cake

This simple Blueberry Lemon Mug Cake is a fluffy, moist cake ready in minutes and without all the clean up. Big juicy blueberries and refreshing lemon make this treat for one the best.

Have your lemon mug cake, and eat it too!

You know when you really want cake but you also don’t have time (or possibly the energy) to whip one up? For me, that’s about every time I want cake.

And since there aren’t a ton of mouths to feed in our house, baking a cake without a party just isn’t practical. That’s where the beauty of the mug cake comes in. We are talking cake in about 5 minutes. And one, maybe two dishes to clean. Sold? Yep. So am I.

Mug Cake is the answer

The thing about mug cake, is it is literally a matter of whisk, microwave and eat. So when you have a craving, you don’t need to run to the store, and you surely don’t need to pull out all the baking supplies. Just a few simple ingredients and you are set.

If you have never made a mug cake, then you are in for a real treat–pun intended. This lemon mug cake is my very favorite. I love to top it with a scoop of vanilla ice cream and savor each and every bite. Takes longer to eat it than make it!

What you need to make this Blueberry Lemon Mug Cake:

• Milk: I have used both whole milk and almond milk at different points of testing this. Both were great!
• Greek Yogurt: You can opt for sour cream if you prefer. If you do not have any Greek Yogurt, you can just add an extra tablespoon of milk and you should be fine!
• Blueberries: Fresh of frozen work well. I find the frozen to be a touch sweeter.
• Lemon Zest: Depending on the size of your lemon, you may use more than half of the lemon for zest. It should be just about a teaspoon.

How to make this recipe:

• Melt the butter and add sugar. Whisk or stir together to combine. (steps 1 and 2)
• Add milk, vanilla and Greek yogurt (If you don’t have yogurt, add 3 T instead of 2 T milk) and whisk to combine.Add in sea salt, lemon zest and baking powder and whisk. (steps 3, 4 and 5)

• Add in flour (I like to add half of the flour at a time to slowly stir in) and stir to incorporate. I use stir and whisk interchangeably for this recipe. I have used a small whisk as well as a spoon–either has worked great. (steps 6 and 7)
• Fold in blueberries and microwave. That is it! (step 8)

Notes:

• Always make sure your baking powder is fresh and not expired. This can be one of the biggest issues in baked goods aside form improper measuring. Or maybe it’s just the top offender for me as I have been known to keep baking powder in the pantry waaaaaaay past expiration. Oops!
• Want something more like a traditional blueberry muffin? Skip the lemon! So basically this mug cake is a two for one, you’re welcome!
• The other things to note is that microwaves are not all equal. The time to heat may vary microwave to microwave, so you may have to play a bit of trial and error in the beginning.

Next time you find yourself craving a big slice of cake, whip this baby up–cake for one, the kind you don’t even need to share! Blueberry Lemon Mug Cake for the WIN!

TRY THESE OTHER SIMPLE TREATS:

• FLOURLESS NUTELLA MUG CAKE
• BIRTHDAY CAKE COOKIES
• 5 MINUTE BLUEBERRY CHEESECAKE DIP
• EASY VANILLA CUPCAKES
• CHAMPAGNE LEMON BUNDT CAKE

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Blueberry Lemon Mug Cake

This simple Blueberry Lemon Mug Cake is a fluffy, moist cake ready in minutes and without all the clean up. Big juicy blueberries and refreshing lemon make this treat for one the best.

4.73 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Servings: 1

Calories: 392kcal

Author: Lorie Yarro

Ingredients

• 1 1/2 T butter, melted
• 2 T granulated sugar or sweetener of choice
• ¼ c flour (sub gluten free all purpose flour if needed)
• 2 T milk of choice
• 1 T Greek yogurt, plain (dairy free yogurt if needed)
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Zest of 1/2 lemon
• 10-12 blueberries (fresh or frozen)
• pinch of sea salt

Instructions

• Whisk together sugar, butter until smooth.
  
• Add in vanilla, milk, and yogurt and whisk.
  
• Add in sea salt, zest, baking powder and flour and whisk to combine.
  
• Fold in blueberries.
  
• Microwave on high for about 1 minute and 30 seconds (more or less depending on your microwave.) in a microwave safe mug or dish.
• Allow to cool for 5 minutes and dig in!
  

Notes

• Always make sure your baking powder is fresh and not expired. This can be one of the biggest issues in baked goods aside form improper measuring. Or maybe it’s just the top offender for me as I have been known to keep baking powder in the pantry waaaaaaay past expiration. Oops!
• Want something more like a traditional blueberry muffin? Skip the lemon! So basically this mug cake is a two for one, you’re welcome!
• The other things to note is that microwaves are not all equal. The time to heat may vary microwave to microwave, so you may have to play a bit of trial and error in the beginning.
• If you prefer to bake this in the oven. Bake at 350°F for about 10-15 minutes.

Nutrition

Calories: 392kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 172mg | Potassium: 244mg | Fiber: 1g | Sugar: 28g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!