This simple fluffy cake is not overly sweet and is bursting with fresh blueberries. It works for breakfast, an afternoon snack, or any other time of the day.
Today I got to experience the thrill of actually making a recipe from my book. I’ve been so caught up in the excitement of being a cookbook author that I never really thought of much beyond that, like the fact that being a cookbook author means that one day I will be in the kitchen making a recipe, and it will be my cookbook opened for reference!
I had a craving for something sweet and simple and I thought of my blueberry mug cake. I went on my blog to find the recipe and was surprised that I’ve actually never shared it before. So then I started to pull out my book draft, when it suddenly dawned on me that I no longer need to do so because I already have the physical copy. You can imagine my excitement.
Also you see that dusting of powdered sugar on the picture page? The photo is so sharp that I actually thought I had gotten flour on my new book and attempted to wipe it off. Silly me!
This recipe actually took me a long time to perfect. Getting a white cake base that doesn’t tasty eggy, oily or rubbery was really quite frustrating. But I’m really thrilled with the result and I hope you are too.
What is especially great is that it really works for almost any seasonal fresh fruit. I mentioned earlier that the book offers a lot of alternative variations and this is the perfect example. I wasn’t going to be redundant and make a mango cake, a strawberry cake, and a blueberry cake all with basically the same base and just swapping out the fruit. So I chose one, but there is a nice little cloud note that let’s you know you can swap out the blueberries for other fruit variations.
This blueberry cake isn’t too sweet on its own, making it a yummy breakfast too. Speaking of breakfast treats, I’m so happy the weekend is around the corner!
As a quick reminder, here is list of online retailers where you can purchase my book!
More Easy Recipes
Blueberry Mug Cake
Ingredients
- 4 tbsp (30 g) all-purpose flour
- 1/4 tsp baking powder
- 2 1/2 tsp granulated sugar
- 3 tbsp (45 ml) fat-free milk
- 1/2 tbsp (7.5 ml) vegetable oil
- 1/4 tsp vanilla extract
- 10 blueberries
Instructions
- Combine all ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in blueberries (Make sure you stir these into the batter. If you leave them on top they might burst open onto your microwave).
- Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
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.
Great recipe…easy, on-hand ingredients, accurate measurements, everything worked fine to produce a delish little cake and fast!
So glad it was a hit!
This is the BEST mug cake recipe out there! It’s not too sweet, cooks up light and fluffy, and, seriously, 10 blueberries really is the perfect amount! ?. There are soooo many bad, soggy mug cakes out there, your careful research for this recipe really shows! Thanks for sharing on Pinterest! I’m picking up your cookbook, I can’t wait to try more. My busy college girls love a quick mug cake in the morning before school too!
I’m so glad you liked it! And thank you for picking up my cookbook. I hope you enjoy the recipes in there
Nice recipe. Made it for breakfast this morning. I used coconut milk. I like that it doesn’t have eggs as I am vegan. My microwave is 122 w and I ended up microwaving it for 1 min 45 sec.
So glad you liked it!
Can I make this in airfryer? If yes, what temperature and for how long? Thank you!
We haven’t tested it in an air fryer. We do have an Air Fryer Chocolate Mug Cake you might like to try instead.
I tried with almond flour instead. Thought it would turn out about the same. I haven’t tried actual recipe but almond flour version did not work
Thanks for sharing that – almond flour does work differently than all-purpose flour. If you like coconut flour, we have a Keto Blueberry Mug Cake that is really good.
I love me a mug cake. Any day of the week. So easy to put together, no oven, ready in no time, endless possibilities. They use to be awful. Nobody had them figured out. This one was great. It’s in my favorite list now. I added lemon zest to mine because if it’s a baked good with blueberries there has to be some lemon in some form. It’s a law I think. LOL. Thank you for sharing this winner of a recipe.
So glad you enjoyed it!
This has one of the best taste-to-effort ratios of any mug cake I’ve tried. No eggs, easy measurements, and a tasty result. I put nutella on top and it was delightful!
I’m so glad you like it!
i had no milk and i mixed some water with condensed milk and i thought it wouldn’t turn out well but to my surprise it was still good .. thank you so much for the recipe !
I’m glad it worked out for you!
I added a bit of cinnamon and mace and it was DELICIOUS!!
I’m glad you enjoyed!
Can I use 1% milk for this recipe?
yes
Yery yummy my silblings say.
I’m happy they enjoyed!
I used whole wheat all purpose flour for this recipe. The first mug cake I followed the recipe and it turned out good but wasn’t sweet so it was like eating a pancake with no syrup. I bumped up the sugar by 1/2 the recipe on the next mug and it was just about perfect (slightly on the sweet side for my taste). So my suggestion is if you do use whole wheat flour bump up the sugar from 2 1/2 to 3 1/2 tsp and adjust to your liking from there.
thank you for sharing your experience!
Hi Kirbie!
You are amazng, good job!
I tried some of your ecipes and are lovely!
Could I make this recept with no gluten Flour? Wich one will be better?
Thanks!
I have not tried this with gluten free flour
I used gluten free flour and it worked great. Good recipe, thank you!
Thanks for letting us know!
Made this tonight with coconut milk beverage instead of dairy milk. Came out nicely. Thanks for a quick, easy, tasty dessert during family beach vacation!
I’m so glad you enjoyed it!
Do you have the nutritional info?
I do not yet have the nutritional information for this recipe. But there are several websites out there that let you calculate nutrition info for a new recipe
I used 1/2 whole wheat flour 1/2 all purpose. I also swapped out and used blackberries and almond extract instead of vanilla.
Very fluffy couldn’t even tell I used whole wheat. Definitely a keeper! Shared on Facebook so my friends could try it. YUM, Thank you
so glad you enjoyed this!
I only have frozen blueberries. If I let them thaw, will they still work in the recipe?
they should. you might want to dust them with a tiny bit of flour so the don’t sink as much
Husband was skeptical, thought I was crazy…but it turned out really well!! I used frozen blueberries, and lactose free milk but next time I’ll use almond milk. I used a bigger mug and it came up to half way. I also microwaved it 1 minute 15 seconds because after a minute it didn’t look the greatest. I have a 1000 watt microwave. AND…most importantly, make sure your batter is all mixed! Really scrap the bottom of your mug to grab all that flour! I’ll make this again for sure, and next time I’ll switch up the fruit. It was just sweet enough too, by the way. Not too much sugar at all.
glad you enjoyed it! yes you def need to get all that flour from the bottom of the mug. some mugs are easier to mix with than others.