Microwave Blueberry Lemon Mug Cake for Two

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This Microwave Blueberry Lemon Mug Cake for Two is a quick and easy dessert that combines the zesty tang of lemon with sweet blueberries, topped with a delicious lemon glaze. Perfect for lazy summer nights when you’re craving something sweet!

Blueberry Lemon Mug Cake

Blueberry Lemon Mug Cake Recipe

And so the blueberry addiction continues in my house….and this recipe totally sent my low-carb diet off the rails!

We must have made this Blueberry Lemon Mug Cake at least six times, and when we finally got it right (the perfect level of moistness), I decided we needed to make it just one more time to get the perfect photos. (My first set of photos weren’t nearly this pretty, lol.)

Flavor-wise, I love the blueberry-lemon combination. It’s the perfect balance of sweet and tart. Definitely don’t skimp on the lemon glaze – it’s so good!

microwave blueberry muffin

Why you’ll love This Blueberry Lemon Mug Cake

  • Unbelievably Quick & Easy: Seriously, mix a handful of ingredients in a mug, pop it in the microwave, and in about 90 seconds flat, you’ve got yourself a warm, comforting cake. It’s so easy, you could probably do it with your eyes closed! Though, for the sake of cleanliness, maybe keep them open.
  • Bursting with Flavor: Imagine the zesty tang of lemon combined with sweet, juicy blueberries, all topped with a glossy, lip-smacking lemon glaze. It’s like spring in a cup, and every bite is a little party for your taste buds.
  • Perfect Portion Control: No more worrying about overindulging or having tons of leftovers calling your name at midnight. With mug cakes, you get a single serving that’s just the right size for a delightful treat without the temptation of going back for seconds (or thirds).

Ingredients In Blueberry Lemon Mug Cake

(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

  • Flour: You’ll need a few tablespoons of white flour to make these mug cakes.
  • Sugar: I used white granulated sugar in this recipe. I have not tested any other sweetener, but if you are looking for sugar-free, a cup-for-cup sugar alternative would be fine, I am sure.
  • Baking powder: A touch of baking powder helps the cakes rise.
  • Milk: Use any type/fat level of milk you have on hand. Plant-based milks work fine too.
  • Oil: A mild-flavored oil like canola or light olive oil.
  • Sour cream: Sour cream adds richness to the cakes, but you can also use yogurt. Full-fat or low-fat—either is fine.
  • Lemon juice: Fresh lemon juice will give you the best tart flavor but bottled works in a pinch.
  • Vanilla: Vanilla extract adds some sweetness.
  • Blueberries: Fresh blueberries make these mug cakes fruity and flavorful. If you like a lot of blueberries, add more. You can also use frozen blueberries.


  • Lemon juice: Freshly squeezed is best. Sometimes I add a smidge of milk to make the drizzle runnier, just mix it up and add more sugar or liquid to achieve the desired consistency.
  • Powdered sugar: Also known as confectioners’ sugar, this sweetens and thickens up the glaze.


how to make a mug cake

How To Make This Mug Cake

1 Combine all the ingredients. Mix the dry ingredients together in a mug, stir in the wet ingredients, and then add the blueberries.

2 Cook. Cook the mug in the microwave for 1.5 to 2 minutes.

3 Cool and glaze. While the cake cools, make the glaze and then drizzle over the cooled cake.

Blueberry mug cake with lemon drizzle

Recipe Tips

  • Grease your mugs with butter or cooking spray, as these types of cakes tend to stick.
  • Use smaller-sized blueberries for this cake, they work better than jumbo blueberries.
  • Let the cake cool before digging in as it will finish setting.
  • Make sure your mug is the right size to hold the cake mixture. You definitely don’t want it to overflow and create a mess inside your microwave.
  • Monitor the cooking time closely, as microwaves vary, and you don’t want to overcook the cake. With mug cakes, you want to stop cooking the cake earlier than you think. The mug cake will continue to cook as it cools, and you don’t want it to dry out.
  • Mug size makes a difference in your cook time. Larger, taller mugs will take longer than a wide shallow mug.


If you happen to have leftover cake, you can just cover the mug with plastic wrap or aluminum foil and eat it the next day. These types of cakes don’t have a long shelf life, so eat them within a day or so.


  • You can use chocolate chips instead of blueberries; semi-sweet, white, or dark will all work. If you do add chocolate chips, you will want to substitute the lemon juice with milk.
  • Opt for a variety of fruit and do a blend, or go for just raspberry or just blueberry.
  • Sprinkle in some grated coconut, or top the cakes with chopped nuts.
  • Stir in some poppy seeds for a lemon blueberry poppy seed cake.
  • Try different types of icing: a dusting of powdered sugar or your favorite glaze.
  • To make this recipe slightly healthier, you can replace the oil with apple sauce. It is a 1 to 1 swap.
Mug cake recipes


Can I use frozen blueberries to make these mug cakes?

Yes, if you don’t have any fresh blueberries, you can use frozen. No need to thaw them first.

Can I bake these in the regular oven?

No, this recipe is designed for the microwave. If you want something for the oven, I’ve got tons of blueberry recipes on my site.

Can I make these gluten-free?

I haven’t made these using gluten-free flour, but you can try using a 1:1 gluten-free flour instead of the all-purpose flour.

Can You Make a Mug Cake Ahead of Time?

The dry ingredients in this recipe are pretty much the base recipe for all mug cakes. You could make a large batch of the dry ingredients and store it in an airtight container. That way, when you are craving something sweet, you can just add the wet ingredients and cook.

Mug Cake Recipes: Microwave Blueberry Lemon Mug Cake for Two

More Blueberry Recipes

Did You Make This Blueberry Lemon Mug Cake?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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blueberry lemon mug cake

Blueberry Lemon Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Jamie Sanders
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minites
  • Yield: 2 servings 1x
  • Category: desserts
  • Method: microwave
  • Cuisine: americam


This Microwave Blueberry Lemon Mug Cake for Two is a simple dessert using fresh blueberries.




  • 4 tbsp flour
  • 3 tbsp sugar
  • 1/2 tsp baking powder
  • 3 tbsp milk
  • 1 tsp oil
  • 1 tbsp sour cream
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla
  • 1/4 cup blueberries (or more if you like a lot of blueberries)


  • 1 tbsp lemon juice (sometimes I add a smidge of milk to make the drizzle runnier, just mix it up and add more sugar or liquid to achieve the desired consistency.)
  • 2 tbsp powdered sugar


  1. Mix the dry ingredients together in a mug.
  2. Gently mix in wet ingredients until most lumps are gone.
  3. Mix in blueberries.
  4. Cook in the microwave for 1 minute 30 seconds to 2 minutes.
  5. Let cool about 4 minutes.
  6. While cake is cooling, combine powdered sugar and lemon juice til smooth.
  7. Drizzle glaze over cooled cake.  Eat immediately.



  • I recommend the smaller blueberries in this mug cake.
  • Feel free to increase the amount of icing 🙂 (sometimes I add a smidge of milk to make the drizzle runnier, just mix it up and add more sugar or liquid to achieve the desired consistency.)


  • Serving Size: 1/2 mug
  • Calories: 255
  • Fat: 9
  • Carbohydrates: 43
  • Protein: 3

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Very quick and easy. Tasty. Good amount 4 2 people


  3. Made it twice now and shaved in a little fresh peel. Delicious

  4. This was so amazing. I doubled the recipe and baked in the toaster oven. Yummy!

  5. The recipe is for two servings. Do I use half of each ingredient in each mug to make the two servings?

    1. Jamie Sanders says:

      You can share it or split it in half after it’s cooked.

  6. I made this just a few minutes ago. It was great but a little too lemony for my taste. Next time I make it I might decrease the amount of lemon juice slightly or just make a regular vanilla glaze instead of a lemon glaze to drizzle. I also had to cook it just a little longer about 2.5 minutes but that’s probably just my microwave. Otherwise this is a delightful recipe and I will keep it on hand when I crave something easy and sweet.

  7. Made this a few minutes ago. I ate the whole thing! So good!

    1. Glynis Scott says:

      I made one now, it came out great n tastes so good. Thanks for sharing

  8. Best mug cake I’ve ever made!!!

  9. Thanks for sharing! Can this recipe be made in the oven too?

    1. Jamie Sanders says:

      I’m sure it could. I have not tried it, so I don’t have the instructions.

  10. This looks so good! IT would be yummy for breakfast too!

  11. Just made this delicious ?! Yummmmmm… thank you for recipe.

  12. I couldn’t wait! We just made this, it’s amazing! (And you are spot on with that lemon drizzle.)