Microwave Blueberry Mug Cake Recipe

Introduction

This microwave blueberry mug cake is a quick and easy dessert that you can whip up in just minutes. Bursting with juicy blueberries and a tender crumb, it’s perfect for satisfying a sweet craving without the fuss of baking a whole cake.

Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 3 tablespoons milk (dairy or plant-based)
• 1 tablespoon vegetable oil (or melted butter)
• ¼ teaspoon vanilla extract
• 2-3 tablespoons fresh or frozen blueberries

Instructions

1. Step 1: Choose a standard-sized, microwave-safe mug (12-14 ounces) and make sure it will be only half full once the batter is added to prevent overflowing.
2. Step 2: In the mug, combine the flour, sugar, baking powder, and salt. Mix thoroughly with a fork or small whisk to distribute the baking powder evenly.
3. Step 3: Add the milk, vegetable oil, and vanilla extract to the dry ingredients in the mug. Whisk gently until just combined, leaving a few small lumps to avoid over-mixing.
4. Step 4: Fold in the blueberries carefully with a spoon or spatula, using a gentle sweeping motion to avoid crushing them. For better distribution, toss berries in a tiny bit of flour before adding.
5. Step 5: Wipe any batter off the rim of the mug to prevent burning and place the mug in the center of your microwave.
6. Step 6: Microwave on high for 70 to 90 seconds, adjusting time based on your microwave’s wattage. The cake is done when it appears set, springy, and slightly pulls away from the mug edges.
7. Step 7: Carefully remove the mug and let the cake rest for 1-2 minutes to allow the center to finish cooking and the texture to set.

Tips & Variations

• Use melted butter instead of vegetable oil for a richer, buttery flavor.
• Toss blueberries in a little flour before folding to keep them from sinking to the bottom.
• If using frozen blueberries, there’s no need to thaw—they work perfectly straight from the freezer.
• Try adding a sprinkle of cinnamon or a few chopped nuts for extra flavor and texture.

Storage

This mug cake is best enjoyed fresh, but you can cover it and store leftovers in the refrigerator for up to 1 day. Reheat briefly in the microwave (about 15-20 seconds) before serving to warm it through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of blueberries?

Yes, you can substitute with raspberries, chopped strawberries, or even chocolate chips for a different twist.

What if my mug cake is undercooked or wet in the middle?

If it’s undercooked, simply microwave in 10-second increments until the top is springy and set. Avoid overcooking to keep it moist and tender.

Microwave Blueberry Mug Cake Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Microwave Blueberry Mug Cake is a quick and easy single-serving dessert that combines simple pantry staples to create a moist, tender, and flavor-packed treat. Bursting with fresh or frozen blueberries, this cake is perfect for a fast indulgence made in under two minutes using your microwave.

• Author: Lisa
• Prep Time: 5 minutes
• Cook Time: 1.5 minutes
• Total Time: 6.5 minutes
• Yield: 1 serving 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: American

Ingredients

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Dry Ingredients

• ¼ cup All-Purpose Flour
• 2 tablespoons Granulated Sugar
• ¼ teaspoon Baking Powder
• ⅛ teaspoon Pinch of Salt

Wet Ingredients

• 3 tablespoons Milk (whole or plant-based)
• 1 tablespoon Vegetable Oil (or melted butter)
• ¼ teaspoon Vanilla Extract

Fruits

• 2–3 tablespoons Fresh or Frozen Blueberries

Instructions

1. Choose Your Mug: Select a standard-sized, microwave-safe mug about 12-14 ounces. Prefer a wider, shallower mug as it promotes even cooking. Fill the mug only halfway with batter to avoid overflow when the cake rises.
2. Combine Dry Ingredients: Add all-purpose flour, granulated sugar, baking powder, and salt directly into the mug. Thoroughly whisk or fork mix these ingredients to evenly distribute the baking powder for a uniform rise and to avoid any bitter taste.
3. Add Wet Ingredients: Pour milk, vegetable oil, and vanilla extract into the mug over the dry mix. Whisk gently until just combined, leaving a few small lumps to prevent developing gluten which causes toughness. Aim for a batter consistency like thick pancake batter.
4. Fold in the Blueberries: Carefully fold fresh or frozen blueberries into the batter with a spoon or spatula using a gentle sweeping motion from bottom to top, protecting the berries from breaking and avoiding over-mixing. Optionally toss berries in flour prior to folding if worried about sinking.
5. Clean the Rim and Microwave: Wipe any drips from the mug rim to prevent burning and for neat presentation. Center the mug inside the microwave.
6. Cook with Care: Microwave on high for 70 to 90 seconds depending on your microwave’s wattage (start at 70 seconds and add in 10-second increments if needed). The cake is ready when the top looks set, springy to the touch, and has slightly pulled away from the sides.
7. Rest and Cool: Remove the mug carefully as it will be hot. Let it rest on the counter for 1-2 minutes to allow residual heat to finish cooking and the cake to set properly, ensuring an optimal texture.

Notes

• Use a microwave-safe mug to avoid cracking or damage.
• Adjust cooking time depending on the power of your microwave; high wattage models cook faster.
• Do not over-mix the batter to prevent a dense or rubbery texture.
• Fresh or frozen blueberries both work well; if using frozen, no need to thaw.
• For a richer flavor, substitute vegetable oil with melted butter.
• To prevent blueberries from sinking, toss them lightly in extra flour before folding in.

Keywords: Microwave blueberry mug cake, quick dessert, single serving cake, blueberry mug cake recipe, easy mug cake