Blueberry-Lemon Mug Cake
5m prep 2m 0s cook 7m ready
A quick and easy single-serving mug cake with bursts of blueberry and bright lemon flavor. Ready in under 10 minutes.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 191 mg
- Iron: 3.2 mg
- Magnesium: 26.5 mg
- Phosphorus: 175 mg
- Potassium: 223 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- kosher salt
- 1/3 cup whole milk
- 2 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 1/4 cup fresh or frozen blueberries
Prepare
- Melt 2 tbsp unsalted butter
Let's Cook
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Step 1.
In a 12-ounce microwave-safe mug, whisk together ½ cup all-purpose flour, 2 tablespoons granulated sugar, ¼ teaspoon baking powder, and ⅛ teaspoon kosher salt until combined.
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Step 2.
Stir in ⅓ cup whole milk, 2 tablespoons melted unsalted butter, 2 teaspoons pure vanilla extract, and 1 teaspoon grated lemon zest until a smooth batter forms.
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Step 3.
Gently fold in ¼ cup fresh or frozen blueberries (frozen work best) until evenly distributed, being careful not to overmix.
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Step 4.
Microwave the mug on High until the cake is just cooked through and springs back when lightly touched, about 1½ to 2 minutes. Let cool for 1 minute before serving.
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