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
I love single serving treats, like my Single Serving Brownie and Chocolate Banana Mug Cake because if there’s a full-sized cake in front of me, I’m going to eat the whole damn thing.
I’ve come up with a simple solution to blueberry cake: a single-serving, low-calorie blueberry mug cake that’s microwaved in less than 2 minutes. Made with mostly pantry staples, this quick and easy treat has a fluffy crumb and fruity flavor, similar to blueberry muffins or sponge cake. It’s the perfect snack or dessert to satisfy your cravings in no time!
Fresh or Frozen Blueberries
I’m a gardener, so of course I’m going to tell you fresh blueberries are the best—but frozen blueberries work great in this mug cake too! Fresh berries give the cake a bright, juicy flavor and hold their shape nicely, while frozen ones melt into the batter a bit more, creating little bursts of blueberry throughout the cake. If you’re using frozen blueberries, there’s no need to thaw them first—just toss them in frozen and microwave as directed.
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. Microwaves vary in strength. These cakes will take between 60 and 90 seconds to cook.
Carefully remove the mug from the microwave and let it cool for 1 minute. Grab a spoon and enjoy your blueberry mug cake!
Storing Leftovers
A blueberry mug cake is basically a solo party in a cup—so leftovers? Highly suspicious. But hey, maybe you got full, got distracted, or made two by accident (no judgment!). If you do end up with leftovers, just pop the cake out of the mug, wrap it in plastic wrap or stash it in an airtight container, and stick it in the fridge. It’ll keep for 1 to 2 days… if it lasts that long without you sneaking bites.
Pin for later:
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 60-90 seconds.
- Allow to cool for 1 minute and then eat straight out of the mug. Enjoy!
Vanessa says
I really enjoyed this mug cake. I cut the butter in half (used 1/2 tbsp) and added 1/2 tbsp of milk to compensate). I used lite vanilla silk milk and frozen blueberries. I also used monk sugar in place of regular sugar. It was sweet enough for me. I cooked in the microwave for probably at least 2 mins.
Jo Grace says
I was so careful with each ingredient but this didn’t taste sweet to me at all.. Also It took more like 2 minutes before the middle wasn’t liquidy.. The texture was good, but wasn’t sweet at all for em so I threw it away..
Pamela Reed says
Hey Jo, sorry to hear you didn’t like it. I find 1 tablespoon sugar + blueberries plenty sweet for a single serving mug cake, but you could always add more sugar if you’d like.
KG says
How can I add an egg to this recipe for additional protein? Should I just omit baking powder and milk?
Thanks
Pamela Reed says
Hey KG! Other reviewers said they swapped half the milk for an egg. Hope this helps!
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.
Pamela Reed says
Thanks so much for leaving your comment! This is super helpful. Happy to hear you liked the blueberry mug cake!
Joan McCabe says
SUPER Easy to make.
YUMMY ! Hit the Sweet Spot ! Definitely will make Again. Maybe as early as tomorrow.
Pamela Reed says
So happy to hear you like it!
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!
Pamela Reed says
So happy to hear you liked it! Thanks for stopping by!
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!