This mug cake is made with Bisquick and fresh blueberries for an easy single-serving 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.
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
Ingredients
- 5 1/2 tbsp Bisquick
- 4 tbsp sugar
- 3 tbsp oil
- 3 1/2 tbsp milk
- 1 medium egg
- splash of vanilla
- 8 blueberries
Instructions
- 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.
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!
I’m so glad it worked out well!