So far all the mug cakes recipes I’ve come across have all been chocolate. While I love chocolate cakes, sometimes I’m in the mood for something lighter and more refreshing like a white cake with fresh fruit.

So I set about trying to create a simple white cake. And since blueberries were on sale, I added some fresh blueberries to the batter. My first attempt was a failure. But on my second attempt, I create a pretty fluffy mug cake filled with fresh berries. Delicious.

The cake did lose some of its softness after it cooled so it’s best eaten warm. I am pretty pleased with this recipe though I might experiment a little bit more to see if I can create an even softer and fluffier cake. This cake was so easy to make. Just as easy as all the other mug cake recipes and only needed 1 1/2 minutes to cook.

If you love mug cakes, you can check out the rest of my mug cake recipes:

Print Print Recipe

Blueberry mug cake

Yield: 1

Prep Time: 10 mins

Cook Time: 1.5 mins

Total Time: 11.5 mins

Ingredients:

4 tablespoons all purpose flour
5 tablespoons white granulated sugar
1/2 tsp baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
7-8 fresh blueberries

Directions:

Mix all ingredients except blueberries in an oversized mug until smooth. Drop in fresh blueberries. Heat in microwave for about 1 1/2 minutes. Cool for a few minutes and eat while warm.

   

52 Responses to “Blueberry mug cake”

  1. martha — December 16, 2011 at 1:50 am

    what a great recipe. it has been super cold and rainy in Paris lately so i am definetely testing this recipe. thanks for the post. bisous fois dix!

    • Kirbie replied: — December 16th, 2011 @ 9:25 am

      I hope you like it!

  2. Charissa — December 16, 2011 at 12:19 pm

    I just love the idea of cake in a mug! So cozy and fun!

    • Kirbie replied: — December 16th, 2011 @ 12:33 pm

      I love it too. And so easy cleanup. Even on my most tired days, I can muster the energy to make a mug cake!

  3. Ann P. — December 16, 2011 at 1:23 pm

    These mug recipes are so awesome. A dessert I can make for myself, and not have to share with anyone ;)

    • Kirbie replied: — December 16th, 2011 @ 1:24 pm

      Haha. Yup, perfect for one.

  4. Miranda @ Living One Bite at a Time — December 16, 2011 at 4:14 pm

    I’m so excited that you made this recipe! It’s about time. I LOVE blueberry pie, but obviously it’s not really the kind of thing you can just “make for dessert” one night. You need a plan and a lot of people. This is PERFECT for me and I can’t wait to try it out!

    • Kirbie replied: — December 17th, 2011 @ 11:36 pm

      I’m surprised I haven’t seen more mug cake recipes out there other than variations on chocolate. I hope to correct that!

  5. Lianne — December 16, 2011 at 4:49 pm

    Oh I love this recipe! I really like all of the mug recipes you have made. I can’t wait to try them all!

    • Kirbie replied: — December 17th, 2011 @ 11:36 pm

      Enjoy!

  6. caninecologne — December 17, 2011 at 10:09 pm

    Awesome recipe! Must buy blueberries tomorrow! :)

    • Kirbie replied: — December 17th, 2011 @ 11:35 pm

      I hope you like it! It’s not as sweet as the chocolate one, but I really like it.

  7. lina — December 18, 2011 at 9:50 pm

    Mmm, this looks yummy :)

    http://linastyle.blogspot.com/

  8. Lisa@One Cook Two Kitchens — January 26, 2012 at 7:38 pm

    Seriously. I’m just surfing around, minding my own business, when I come across one of your current ‘mud cakes’ on Food Gawker. This was at 10:10 pm. tonight (EST) Curious, I come here, and I find this blueberry mud cake. A MUD cake? Hmmm… I ask myself ‘could this really work?’ And it so happens that I have some frozen blueberries that I picked in the summer. Happy serendipity. So I whip this up. It is now 10:33 and the cake has been created, cooked, cooled and consumed. And I am sitting here, shocked, yet happy. Did that really just happen? I head to our lake house tomorrow where there is a full pantry, and leftover Nutella and Peanut Butter from Christmas baking. You are my new best friend, and yet, somehow, I think you could be dangerous. Hugs from Lisa. PS. Frozen blueberries work beautifully.

  9. Lisa@One Cook Two Kitchens — January 26, 2012 at 7:40 pm

    10:39 pm is past my bedtime…I meant mug cake. Not mud cake :) Do you have a version with Kahlua by any chance?

    • Kirbie replied: — January 26th, 2012 @ 11:33 pm

      I’m so glad you like it! These are so easy it is very dangerous. No Kaluha one yet, though funny you should ask because just today I thought I should try making one. Thanks for the really sweet comments!

  10. Jennym — March 18, 2012 at 9:17 am

    I tried this today. I am sorry it was not good.

    • Kirbie replied: — March 18th, 2012 @ 8:12 pm

      I’m sorry you feel that way. I liked it and I know other people who have. But of course everyone’s tastes are different.

  11. Maria — July 15, 2012 at 1:23 am

    Despite the whole world wide web having plenty of recipes for mug cakes. . . . this is always my first (and usually my only) stop. Great recipes AND variety. =P not just chocolate all the time. <3

    • Kirbie replied: — July 16th, 2012 @ 2:27 pm

      Aw thanks. =)

  12. Nate — July 27, 2012 at 8:05 am

    We featured your recipes in out weekly Food Trend Friday blog post. You can check it out here. Thanks and love the recipes!

    http://blog.recipelion.com/food-trend-mug-cakes/

    • Kirbie replied: — July 27th, 2012 @ 8:28 am

      Thanks for linking to me!

  13. Debra — August 4, 2012 at 7:31 pm

    I love this! It’s like blueberry pancakes on steroids! I doubled the blueberries and it still came out wonderful. A little whipped cream on top makes it extra special!

  14. Shantelle — December 12, 2012 at 12:24 pm

    I made this but instead of 3 Tablespoons of oil I did 1 Tablespoon and used skim milk in place of it! It was amazing!

    • Kirbie replied: — December 12th, 2012 @ 1:34 pm

      I’m glad it still worked with the skim milk replacement!

  15. Aishah — December 29, 2012 at 10:51 pm

    This is the most superb recipe i’ve tried before!!! Super easy cleanup!! And super delicious !!! :)

    • Kirbie replied: — December 30th, 2012 @ 12:20 am

      Aw, I’m so happy to hear that!

  16. Zee — January 3, 2013 at 1:49 am

    Love your mug cakes! Do a cheese mug cake please?

    • Kirbie replied: — January 3rd, 2013 @ 9:20 am

      Hmm, I’ve never had cheese flavored cake other than the normal cheesecake which isn’t really a cake. Not quite sure how to tackle making it into a mug cake.

  17. Belinda — January 5, 2013 at 11:04 pm

    This was really good! Only thing is that I had to microwave mine for 2 min and 15 seconds total. It was delicious until I got to the bottom and realized it hadn’t cooked all the way through! Probably more of a product of my (old) microwave than anything, though. I also reduced the sugar by a tbsp and it was still quite sweet. Thanks for inventing these mug cake recipes. Sooo good. :)

    • Kirbie replied: — January 6th, 2013 @ 9:26 am

      I’m glad you liked it! It is hard to see if it’s cooked all the way through when it’s in a mug. I usually try to use a spoon on the side between the cake and the mug, and dig the spoon down towards the bottom of the cake and then stick a knife or fork into that section to make sure it is all cooked.

  18. Mari — January 27, 2013 at 5:18 pm

    I am looking for easy, healthy, snacks for my grandchildren, and I can’t wait to try this. I am going to try and use 2 tbsp non-fat yogurt, and 1 tbsp of no salt butter. Has anyone tried using dried cranberries, nuts and orange juice for a cranberry-orange cake mug? Thanks!

  19. Nivedita — February 20, 2013 at 3:03 pm

    Hi.. i tried your recipe and this was my second try at any mug cake.. i really liked it except that the taste was too eggy..may be ill try it again with half an egg..also it took 3 mins to cook it through. But i will try it again for sure!

    • Kirbie replied: — February 20th, 2013 @ 3:45 pm

      The problem with the white cake based mug cakes is that they can be slightly egg. It helps added lots of blueberries and stuff. I would recommend trying one of my chocolate ones. You don’t taste the egginess at all with the chocolate, nutella or peanut butter ones I’ve done.

  20. Fernand — February 26, 2013 at 1:30 pm

    Hi! I will definetly try this recipie tonight, I´ve been looking for a blueberry cake in a mug for a while I love the idea. As you say most of them are chocolate, the last one I tried was banana and soo good. Banana bread is my favorite so I wa exstatic when I found it. I´ll leave it here for anyone that might want it.

    Ingredients:

    Non-stick cooking spray
    3 tbs flour
    1 tbs + 1 teas sugar
    2 tbs brown sugar
    1/8 teas salt
    1/8 teas baking powder
    1/8 teas baking soda
    1 egg
    1/4 teas vanilla extract
    1 tbs vegetable oil
    1 tbs milk
    1 ripe banana, mashed
    Preparation:

    Spray a microwave safe mug with cooking spray.
    In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda. Add egg and combine until just incorporated with dry ingredients. Mix in vanilla, oil, milk and mashed banana.
    Pop into the microwave for up to 3 minutes, with no fear to stop and check after 90 seconds for doneness.
    Like all magical things that come out of the microwave, the inside of this will be hotter than the surface of the sun when you first remove it from the microwave. Give it a few minutes.
    Seriously, that easy.

    I got it here: http://passthesushi.com/banana-bread-in-a-mug/

    • Kirbie replied: — February 26th, 2013 @ 2:19 pm

      Thanks for sharing!

  21. Ariel — March 11, 2013 at 11:16 pm

    I just made this recipe. It turned out pretty well. I get what ppl are saying about there kind of being an egg taste to it but that just furthers the taste of bread and butter pudding to me! Yummo. thanks for this awesome recipe.

    • Kirbie replied: — March 12th, 2013 @ 8:38 am

      Glad you like it!

  22. Stephanie — March 21, 2013 at 7:04 am

    I was a bit nervous when it came out of the micro (after 3min) because it looked almost custard like on the top but, I scraped that part off and OMG!!!! Fantastic!!! I was looking for a non chocolate sweet fix and I have so found it!

    • Kirbie replied: — March 21st, 2013 @ 10:04 am

      So glad you enjoy this one!

  23. Adrienne — June 4, 2013 at 2:39 pm

    what do you mean by oil? what kind of oil?

    • Kirbie replied: — June 4th, 2013 @ 2:41 pm

      most of them should work like vegetable oil, canola oil, blend of the two

  24. Lisa — June 20, 2013 at 9:46 am

    Thank you for making my dream come true! Not much effort and single serving cake. Bliss.

    • Kirbie replied: — June 20th, 2013 @ 10:03 am

      Aw, glad you like it!

  25. CJ — July 25, 2013 at 6:49 pm

    Made this with banana yogurt instead of milk (because I was out) and topped with some of the chocolate peanut butter frosting my roommates had made (because I can’t stay away from chocolate). It was delicious and super moist, which is hard to find in a mug cake! Will definitely use this recipe again :)

    • Kirbie replied: — July 25th, 2013 @ 7:29 pm

      I have a lot of other mug cake recipes. I hope you check them out!

  26. Karen Loren — September 21, 2013 at 7:10 pm

    After having foot surgery and being alone for two weeks while my hubbie was out of town on business, I had to satisfy my cake cravings by trying the blueberry mug cake. Wow, it was wonderful. I used olive oil because that was all I had in the pantry. I also love the flavour of blueberries and lemons so I grated a bit of lemon rind into the batter. I used egg whites and added a few extra berries and well….LOVE, LOVE, LOVE! Two minutes later and a dollop of whippped cream on top, I had a mug cake that was light, fluffy and tasted awesome! Thanks for sharing this recipe Kerbie. I can’t wait to try others!

  27. Kamelija — January 24, 2014 at 12:18 pm

    If you want to make it softer put some butter and milk and enjoy the deliciousness (;

    • Kirbie replied: — January 24th, 2014 @ 9:38 pm

      there is already oil and milk in the recipe

  28. Alina — May 12, 2014 at 11:38 am

    Thank you! This cake was amazing! I also put some syrup on top by crushing 1/8 cup blueberries, 2 tbsp of Splenda and 1 tbsp of lemon juice with some zest for extra flavor. It turned out very moist and delicious!

    • Kirbie replied: — May 12th, 2014 @ 3:44 pm

      yum! love the syrup idea

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