Blueberry Mug Cake
This Blueberry Mug Cake is a soft, fluffy single-serve dessert made in the microwave in just minutes. Packed with juicy blueberries and simple pantry ingredients, this easy blueberry mug cake recipe is perfect for quick cravings, late-night treats, or a cozy sweet breakfast.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 1 tablespoon melted butter or neutral oil
- ¼ teaspoon vanilla extract
- 2 –3 tablespoons fresh or frozen blueberries
Instructions
- Prep
- Use a 10–12 oz microwave-safe mug.
- Lightly grease inside of mug (optional but helpful).
- If using frozen blueberries, do not thaw.
- Mix Dry Ingredients
- In the mug, combine flour, sugar, baking powder, and salt.
- Stir well with a fork to evenly distribute.
- Add Wet Ingredients
- Add milk, melted butter (or oil), and vanilla extract.
- Stir until smooth and no dry flour remains.
- Add Blueberries
- Gently fold in blueberries.
- Do not overmix.
- Microwave
- Cook on high for 60–90 seconds.
- Start with 60 seconds and check.
- If needed, microwave in 10–15 second intervals.
- Cool & Serve
- Let rest for 1–2 minutes.
- Top with powdered sugar, whipped cream, or ice cream if desired.
- Serve warm.
Notes
- Do not overcook or the cake may become rubbery.
- Toss blueberries lightly in flour to prevent sinking.
- Use a large enough mug to avoid overflow.
- Best enjoyed fresh, but can be refrigerated up to 1 day.
- Reheat for 10–15 seconds if needed.