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
Ingredients
- 1 ½ 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)
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Zest of ½ 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.
Shawna says
I tried this recipe. Pretty good.
Lorie says
Glad you liked it! Thanks!
Bernadette says
I replaced the milk with lemon juice because I didn’t have any lemon zest. It turned out great.
Lorie says
Oh, great, that is so good to know! Glad it worked out!
Stephanie says
I've made this multiple times, and it is easy, fast, delicious! Thank you for posting.
I do substitute 3 Tablespoons Kefir in place of the milk and the yogurt, because that's what I always have on hand.
I'm eating my mug cake now!
Bonus! Since there's no egg, if I accidentally lick the mixing spoon, oh, well....
Lorie says
Yay! So glad you love it. And I totally agree on the no egg— I love that you said if you “accidentally” lick the spoon ????
Lorraine says
I had never made a mug cake and was pleasantly surprised it was so easy and fast for a satisfying little dessert. I cut back a bit on the sugar, added extra blueberries, and divided one recipe into 2 teacups. My husband and I are not big sweets eaters. It hit the spot!
Lorie says
Yay! So glad to hear Lorraine! This is one of my favorite quick treats!
Anna says
This was better than I expected. I used blueberry yogurt since that's what I had. Has anyone tried these with stevia? I might try it to get the calories down a little. And maybe some applesauce for moisture instead of butter. Then I can have them more often 🙂 I think it could handle more blueberries too.
Lorie says
Thanks for your feedback Anna! I am glad you enjoyed it and I am so so so excited to try it now with blueberry yogurt--what a great idea! Did it make the color look much different?
Anna says
Hi Lorie! I've made this a couple times since I first commented and just came back to find the recipe for a friend. The blueberry yogurt did make it a little purple but not too much. Always good!
Lorie says
Anna, I love hearing this!!! Looks like I have some blueberry yogurt in the fridge right now. Coincidence?!!
Sarah says
Does this recipe require vanilla? You mention it in the process but not the ingredient list. If so, how much?
Lorie says
Thanks for catching that! I added 1/2 tsp. I will update the recipe. Thanks!
Stephanie says
Urghh I wish I had seen this last night when I was desperately craving dessert but I didn't want to make anything time-consuming! Maybe I'll have to make it tonight now 🙂 I even have blueberries and lemons in the fridge!
Lorie says
Ughhh. Well there’s always tonight?!
Jyothi says
Blueberry and lemon is my most favorite combination. That mug cake though....looks gorgeous!
Lorie says
I can’t get enough either. Enjoy!
Stine Mari says
Congratulations with everything this month! So happy for you. And I agree, I also struggle with not enough mouths to feed when I want cake, so this is an absolute winner!
Lorie says
Thank you so very much Stine!
Zuzana says
This looks just awesome. I have to try your recipe. I am sure we all would love it
Lorie says
It’s a keeper I promise!