Kirbie's Cravings

Blueberry Bisquick Mug Cake

This mug cake is made with Bisquick and fresh blueberries for an easy single-serving cake.

photo of a Blueberry Bisquick Mug Cake
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.
photo of a spoonful of Blueberry Bisquick Mug Cake
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.

photo of a cake in a mug
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.
Blueberry Bisquick Mug Cake
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.
photo of a spoonful of cake
If you enjoy mug cakes, you can check out my whole series of mug cakes here.

Blueberry Bisquick Mug Cake

Servings: 1 -2
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: American
This easy mug cake is light and fluffy with bites of fresh blueberries.
5 from 2 votes


  • 5 1/2 tbsp Bisquick
  • 4 tbsp sugar
  • 3 tbsp oil
  • 3 1/2 tbsp milk
  • 1 medium egg
  • splash of vanilla
  • 8 blueberries


  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

44 comments on “Blueberry Bisquick Mug Cake”

  1. I’m still eating my blueberry mug cake. Very good, and huge! I used brown sugar (had no white) and it was very sweet, so less brown sugar, gotcha. This worked so well I’m going to investigate your other mug cakes! Thanks

  2. I was astounded at what a lovely blueberry mug cake this is! Moist, light, and delicious. I made it exactly according to the instructions and it was the first mug cake I really ever liked. This is now a family favorite. We’ve also made it with other fruits but always following the recipe otherwise. I rather like it without adding fruit but topped with a bit of strawberry jam and a dollop of whipped cream. It’s sort of a Victoria Sponge mug cake lol
    Thank you so much for a really good recipe!

  3. We thought this was great, even though we used canola oil and didn’t have any vanilla, and did half granulated sugar and half brown sugar. Turned out thicker than I thought it would, but was a fast, great treat! I added about double the recommended blueberry amount. Will definitely keep checking out your recipes as this was success!

  4. I s, but we had no ueberries, so I used a heaping spoonful of strawberry preserves, and did it for 3 min. Result: fragrant, fluffy, and delish!

  5. Just made this shortcake for strawberry shortcake looks yummy hope it is real fluffy and high


  6. I had this for breakfast and I love it! Definitely will be making this more often. Thank you 🙂

  7. I just made this and it was awesome! Since I’m out of eggs and milk I did substitute half a grated pink lady apple + 1 tablespoon butter and a pinch of Clabbers.

  8. I’ve got an idea: in place of some of the milk, could I use the liquid that comes in a tin of blueberries?

  9. Is there any recipe it your treasury that would be like a chocolate chip cookie but in a mug… like not a cake persay, but not a cookie, just pure deliciousness in a mug in the spirit of the chocolate chip cookie?

  10. Hi there! this looks wonderful! wondering if I can use Krusteaz pancake mix instead of the bisquick? We have a huge bag of that!

  11. I had to make this recipe this afternoon (you know the munchy time of day?).. BUT I only had cherries, so first sub in the recipe, then used applesauce instead of oil (doesn’t change the taste at all, its only there as the binder), no egg, and used 3 instead of 4 TBSP sugar. I think I should have used 4 spoons of sugar. This is definately a reason to have ingredients on hand, because it is the perfect size and a good way to appease the sweet cravings. Thanks for all of the choices!

  12. I make my own baking mix(like Bisquick) with whole wheat pastry flour & it works perfectly. 🙂

  13. Oh, I also wanted to add that replacing oil with butter, and regular milk with Almond Milk works as well. 🙂 Also cuts down a LOT of the calories.

  14. I also wanted to let you know, this is still good with no blueberries, a large egg, and some cinnamon. 🙂 Top it with some cool whip, and it’s great!
    Also, all of you recipes(I’ve made 90% – they are the only ones I trust to taste good) work with Spleda as a complete substitute. 🙂

  15. I am anxious to try this. Blueberries are a favorite in our house.
    I’ll bet you could make an extra one, refrigerate it, and warm later. Thanks for this idea!

  16. It’s been a while, and my goodness YUM! 😀 Like, I expected it to be a lot like a pancake for some reason, but it’s DELICIOUS! Definitely not a pancake.

  17. Hi

    This sounds good, but being a diabetic means that any recipe with out the nutritional info .. ie the Carbs, is useless to me.

    Funny that the site I found the link to you says Healthy in its title but has no sign of Nutritional info on

    So anyway, I was wondering if you knew the numbers for this and maybe your other recipes?

    I would probably substitute splenda and any other ingredient that I could to lower the carbs and maybe raise the fiber…
    but the “Before” numbers would be great as a base.

    Thanks for the recipe …

    God Bless…

  18. I am a WW point follower. These all sound so good but I revamped this recipe. I am going to redo it again as it is huge. I used the 51/2 T Bisquick 2T splenda (instead of sugar) 3T unsweetened applesauce (instead of oil) 3 1/2 T. of unsweetened vanilla almond milk (instead of milk). It was delicious . Havent had time to calculate points as I am running out the door. But, I am going to try all of your recipes. Thank you for such great ideas.

    • Interesting, does the applesauce make it taste like apples? I know I’ve had that problem sometimes when replacing oil with applesauce.

  19. Just made this (with 25 blueberries)…delicious!!!

  20. I forgot to add the egg and it was still fluffy, moist, and delicious!

  21. Eli aka NC – I know you can find recipes on the internet to make a homemade version of Bisquick. I bet those would work for you to make these Mug cakes too.

  22. I wish we had Bisquick here in Europe!

  23. You are the mug cake queen! is there no cake you cannot conquer? 😀