Cure your sweet tooth cravings with this single-serving Blueberry Mug Cake. In less than 2 minutes in the microwave, you’ll have a mini blueberry sponge cake that’s just as delicious, moist, and fluffy as the real thing. Perfect for breakfast, snacks, and dessert.
Blueberry mug cake recipe
If there’s a full-size blueberry cake in my kitchen, I can pretty much kiss every other food group in my diet goodbye. All jokes aside, to avoid eating nothing but blueberry cake for days, I’ve come up with a brilliant and straightforward solution: a single-serving low-calorie blueberry cake “baked” in a mug in the microwave.
This tasty Blueberry Mug Cake is quick, easy, and made with mostly pantry staples. The simple batter “bakes” for less than 2 minutes in the microwave so you can conquer your cravings in no time. The fluffy crumb and fruity flavor are so similar to a real blueberry muffin and sponge cake, making it the perfect treat to enjoy for breakfast, dessert, or a quick snack.
What’s in a blueberry mug cake?
You’ll need a short list of simple ingredients, most of which are pantry staples you might already have on hand:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Milk (dairy or plant)
- Butter
- Vanilla extract
- Blueberries
How to make blueberry cake in the microwave
If you can stir and operate the microwave, you can make blueberry mug cakes. You’re going to love how easy this is! Here’s how it’s done:
In a microwave-safe mug or ramekin, mix the flour, sugar, baking powder, salt, milk, butter, and vanilla together until just combined. Try not to overmix.
Gently fold the blueberries into the batter.
Microwave the cake for 1 minute. If the mug cake has risen and looks like a real baked cake, it’s ready to eat. If not, microwave it for 10 more seconds.
Carefully remove the mug from the microwave and let it cool for 1 minute. Grab a spoon and enjoy your blueberry mug cake!
Expert tips
- Be sure to use a microwave-safe mug or ramekin and use oven mitts when taking it out of the microwave. The mug will be very hot!
- Microwaves vary in strength. These cakes will take between 60 and 80 seconds to cook.
Variations and topping ideas
Blueberry mug cake is an easy summertime dessert that can be customized with different berries. Feel free to replace the blueberries with blackberries, raspberries, strawberries, or a mix of each. Chocolate chips, chopped nuts, lemon zest, and shredded coconut also taste excellent baked into blueberry muffins and cakes.
When the cakes are to your liking, top them with all kinds of delicious toppings:
- Blueberry whipped cream
- Buttercream frosting
- Melted white chocolate
- Blueberry jam
- Lemon glaze
- Sliced almonds
- Cream cheese frosting
- Almond butter
- Lemon zest
Storing
Blueberry mug cakes are meant to be quick, convenient, and enjoyed fresh from the microwave. However, if you do end up with leftovers, they can be stored for later:
To store: Pop the cake out of the mug and store it wrapped in plastic or in an airtight container in the fridge for 1 or 2 days.
Frequently asked questions
Is it better to make mug cakes with fresh or frozen blueberries?
You can make these cakes with either. The benefit to using frozen blueberries is you can guarantee they were picked at their prime and taste great. Use fresh blueberries if they’re in season.
Why did the blueberries sink to the bottom of my mug cakes?
Gravity. When the berries are heavier than the batter, they tend to sink to the bottom.
How do you keep blueberries from sinking to the bottom of the cake?
Lightly coat the blueberries with flour before folding them into the batter to help keep them suspended in the cake and prevent them from falling to the bottom.
Can I make these mug cakes gluten free?
You should be able to swap the all purpose flour with a 1:1 gluten free all purpose flour like Bob’s Red Mill or King Arthur.
Can I bake this blueberry mug cake in the oven?
While you can technically bake this batter in the oven, it won’t rise as much, and baking it in the oven defeats the purpose of making mug cakes. If you’d rather bake a cake, check out this blueberry crumble cake and these blueberry cornbread muffins.
Hungry for more easy dessert recipes?
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Blueberry Mug Cake
PrintIngredients
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons milk
- 1 tablespoon butter softened
- 1/4 teaspoon vanilla extract
- 3 tablespoons blueberries
Instructions
- Mix flour, sugar, baking powder, salt, milk, butter and vanilla in a mug or small bowl. Add blueberries and gently fold into cake batter using a spoon, careful not to crush them.
- Put the mug in microwave for 1 minute. Once 1 minute is up, check to see if it has a cake like texture. If not, microwave for 10 additional seconds. The cake will take 60-80 seconds.
- Allow to cool for 1 minute and then eat straight out of the mug. Enjoy!
KG says
How can I add an egg to this recipe for additional protein? Should I just omit baking powder and milk?
Thanks
J says
Loved this simple quick dessert. I’d only cooked mug chocolate pudding before but this was better and also no caffeine before bed. I doubled the mixture swapped half the milk for an egg, used frozen berries, and cooked for a bit longer. Will make it again for sure.
Joan McCabe says
SUPER Easy to make.
YUMMY ! Hit the Sweet Spot ! Definitely will make Again. Maybe as early as tomorrow.
Esther Shantz says
I am hooked on mug cakes. Living by myself I find it difficult to make small portions and am not a fan of leftovers. I was wasting a lot because I would put them in the fridge for too long then have to throw them out. Thank you for the recipes. I am having fun trying different ones.
Kal says
It took 80 seconds but it came out beautifully and tasted delicious. I’ll be using this recipe frequently!
Emmalyn says
I don’t use a lot of dairy, so I swapped the butter for coconut oil and the milk for oat milk. Added cinnamon as well. Perfect breakfast for a change of pace. Thanks !
Rachel says
Tried it loved it
Pamela Reed says
Yay, so happy to hear you liked the mug cake! Thanks for stopping by Rachel! 🙂
Char says
Loved this recipe, and I’m a bit of a blueberry muffin/cake/cookie/crumble fanatic but I’m way too lazy to bake up a batch of a blueberry baked good every single time. So mug cakes and single serve ramekin cakes are my jam, just gotta say, am I the only one that found the 1/4 tsp of salt to be too much? There wasn’t enough sugar to balance it out so it ended up tasting salty, ugh. Next time, I’ll just add a bit more sugar I guess, great recipe though.
Susan Hobson says
We love this recipe! I made it as instructed except I doubled the amount of blueberries and added a tad of some cinnamon, mace and cardamon to each mug. Wow! So amazing! We topped it with whipped cream and what a treat! It was my son’s last day of school and we decided to celebrate. All of our fresh organic blueberries from Costco ended up all over the floor. We found a bag of Simple Truth organic blueberries in the freezer and used those. They were great! Thank you for a great recipe!
Carol Overcash says
It sounds scrumptious. Can you double the batch to make 2?
Pamela says
Absolutely, if you cook both in one mug, you will probably need to add some additional time. Hope that helps! 🙂
Love blueberries says
Wondering about the nutritional value. How many carbs?
Pamela says
Hi! I don’t provide nutritional value on recipes. There’s some good carb calculators that you can find on Google. Hope this helps! 🙂
Terri says
Omg! Well, my fersion is- 1/4 c. Bisquick, 2 tbls.sugar, 2 drops vanilla, 1/2 egg, 8 blue berries. 60 min. To heaven! Topped whip cream. Thanks!
CJ says
I would really like to know how the heck you use half an egg? Thx
Pamela says
Hey CJ. Crack the egg into a bowl, whisk it and only use half of it. 🙂
Rebecca says
Shut the front door! This is awesome!!! Definitely trying this!!!
Rose says
I say use the whole egg and make two! One for dessert and one for breakfast!
Pamela says
I like the way you think Rose!
Emma @ Bake Then Eat says
I’m the same, a whole cake is dangerous. I’m just starting to get into mug cakes they are the perfect solution to keep your sweet tooth happy and not have anything left over tempting you!
Megan - The Emotional Baker says
A whole cake is dangerous! This mug cake is the perfect solution – I love the blueberry flavor 🙂
Anna @ shenANNAgans says
Mug cakes are the only cakes allowed in my house. This one is super beautiful! Cant wait to try. 🙂
Shashi at RunninSrilankan says
You know what Pamela – I’m thinking this mug cake just might be dangerous around me – because I might make and eat and make and eat and repeat till I was out of ingredients – wait – you didn’t want me to do that? 🙂
Dannii @ Hungry Healthy Happy says
We are a little bit obsessed with mug cakes. It’s a good way to eat cake, without having loads of cake leftover.
Diane says
This sounds like a great idea, I also hate making a cake as then it has to be eaten! Blueberries are not easy to find here but I have masses of dehydrated cherries, guess that would work as well.
Thanks for your visit, I will be back. Diane
Sarah says
Yum! I have all the ingredients already + this is perfect weekend treat food. On my to-make list! 🙂
Kelly says
Mug cakes are the perfect solution when you are craving something sweet 🙂 This one looks SO good! Love the blueberries!
Suzanne says
Cake in a mug is the best invention ever. Looks fabulous.
Monica says
I love a fun back-pocket mug cake! this blueberry sponge is so bright and looks ridiculously moist! Great one!
cheri says
Hi Pamela, get idea to help keep one in-line or to just eat fresh cake. Love this recipe!
Angie@Angie's Recipes says
Definitely have to give this mug cake a try!
Mary Frances says
2 minutes to make this is delicious mug cake? You are a genius! Love the recipe 🙂
Ashley says
I hear you – having a whole cake in the house is so dangerous! This mug cake is so fun! Yay for blueberries!