Kirbie's Cravings

Blueberry Mug Cake

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.
photo of Blueberry Mug Cake
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!

close-up of Blueberry Mug Cake

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.
photo of a cookbook opened to the blueberry mug cake recipe
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.
overhead photo of Blueberry Mug Cake
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.
close-up of the blueberry cake recipe in the cookbook
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!

overhead close-up photo of Blueberry Mug Cake

More Easy Recipes

Blueberry Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Breakfast, Dessert
Cuisine: American
This is a simply, not overly sweet cake studded with fresh blueberries.
4.8 from 5 votes


  • 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


  • 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.

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

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88 comments on “Blueberry Mug Cake”

  1. I added a bit of cinnamon and mace and it was DELICIOUS!!

  2. Can I use 1% milk for this recipe? 

  3. Yery yummy my silblings say.

  4. 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. 

  5. 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?

  6. 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! 

  7. 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

  8. 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

  9. I only have frozen blueberries. If I let them thaw, will they still work in the recipe?

  10. 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.

  11. Hi Kirbie, I just stumbled upon your blog and this recipe. I adore blueberries and having found your mug recipe, naturally I had to make it. Well let me first say YUM!! I am actually eating it now with my afternoon tea. I have written it down in my little home cookbook of keeper recipes. I used 2% milk( all I had at the time) and it turned out perfect. Thank you for sharing the recipe, I will be making this often to enjoy with my afternoon  cuppa.


  12. would coconut oil work instead of vegetable oil?

  13. Absolutely delicious! Best mug cake I have tried (and I have made many). The recipe tastes extra good with unsweetened vanilla milk instead of regular milk! 🙂 

  14. I had the same problem with a  rubbery texture. I was meticulous in my measurements and ingredients, I did double check my baking powder’s expiration but it’s 2017, so I have no idea why it didn’t work. I don’t know the wattage on my microwave, maybe that’s the issue

    • Did you by chance use any other type of milk? Believe it or not, it make a difference. for example, full fat milk makes the texture gummy and not as fluffy because it’s too thick and not enough liquid.

  15. Wow! This is amazing!! It reminds me of the muffins I made in my teens!! I used 1.5 recipe for a larger cup, doubled the blueberries and instead of making my usual butter streusel this time I just sprinkled a little brown sugar with some cinnamon on top! It was divine and a lot less fat cutting out the butter!! This will definitely be my go to fruit mug cake recipe so fluffy and light!! 

  16. Came out pretty well, even without blueberries, thank you!!

  17. This cake was ok. A bit too dense and gluey for my liking…. Next time I’ll add a little extra milk because the batter was quite thick, and double the baking powder… Maybe a touch of cinnamon? This time I doubled the vanilla and used 15 blueberries because I love the stronger vanilla flavor and extra berries

    • hmm, did you use fat free milk? if you use other higher fat content milks you will need to add more otherwise the batter isnt as fluffy.

  18. Thanks so much for sharing, I really liked it. However, I had to add more milk as it was not liquid enough to stir in the blueberries and on my microwave I cooked it for 2 min 20 sec (although I know that may be because of the watts). Cheers!

  19. Ok, so i made it and it only filled 1/2 the big mug. i used gluten free flour and a little more p owder. it did come out nice and fluffy though and i put butter on iit like a blueberry muffin.(baking powder) my tablet is being a pain to. Type tthis comment

  20. My cake did not rise much at all. Was I supposed to use self rising flour?

    • No, the recipe is for all purpose. did you check your baking powder to make sure it isn’t expired? When you say it didn’t rise, do you mean it is really dense, or that it’s not reaching the top of your mug? The cake should be a one serving-cupcake like serving. So depending on the size of your mug, your cake won’t necessarily rise all the way to the top.

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