Description
This eggless blueberry microwave mug cake is soft, fluffy, and packed with juicy blueberries. Ready in just minutes, it makes a quick and comforting dessert for two.
Ingredients
- 2 tablespoons butter, melted
- 2 1/2 tablespoons sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup all purpose flour (or maida + 1 tablespoon)
- 7 – 8 blueberries
Instructions
- In a bowl, whisk together melted butter, sugar, milk, and vanilla extract.
- Add baking powder and flour and whisk until combined. Fold in the blueberries.
- Pour the batter into two microwave-safe tea cups or one mug, filling only halfway to allow room for the cake to rise.
- Microwave on high for about 1 minute. Depending on microwave wattage, start with 45 seconds and increase in 30-second intervals if needed until cooked through.
- Serve warm dusted with sugar and topped with extra blueberries if desired.
Notes
- Cooking time may vary depending on microwave wattage.
- Do not overfill the mug or cups, as the cake rises significantly while cooking.
- Frozen blueberries can be used if fresh are unavailable.
- Best enjoyed immediately while warm.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
