Who knew that Bisquick mix could be used to make a light and fluffy cake.
I’m always open to suggestions for a new mug cake idea. Last week, I received a tweet from @SDFoodTrucks suggesting I try a Bisquick mug cake. So here it is.
I had to give this some thought. Was I trying to make a pancake mug cake or an actual cake? After some mulling, I aimed for an actual cake using Bisquick mix. I played around, and surprisingly came up with a result that was super fluffy and light.
Unfortunately the taste was awfully plain. FH complained of an “eggy” taste. I didn’t think so, but I did think it was too plain. So then I added in a handful of blueberries and it was just what the mug cake needed. If you don’t like blueberries you can use some other fruit, but I definitely recommend adding some kind of fruit to the batter.
One of the issues I encountered with the Bisquick mix was that I couldn’t get out all the lumps, which I usually can when making other mug cakes. I tried as hard as I could, and then just put it in the microwave and hoped for the best. To my surprise, I didn’t end up with pockets of Bisquick mix in the cake. The tiny lumps disappeared, much like it does when making pancakes.
If you enjoy mug cakes, you can check out my whole series of mug cakes here.
Blueberry Bisquick Mug Cake
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
5 1/2 tbsp Bisquick
4 tbsp sugar
3 tbsp oil
3 1/2 tbsp milk
1 medium egg
splash of vanilla
Add all ingredients except blueberries into an oversized mug. Stir with a whisk and mix until most of lumps are gone and only very tiny Bisquick lumps remain. Drop in blueberries. Cook in microwave for approximately 1 1/2 -2 minutes. Cake may still have a wet outside, but this is normal. If inside of cake is done (insert a knife to check), then cake is done. Let cake cool in cup before eating.