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!
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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!
Why you’ll love This Blueberry Lemon Mug Cake
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.
Glaze:
- 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.
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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.
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.
Storage
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.
Variations
- 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.
FAQs
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.
More Blueberry Recipes
- Easy Blueberry Lemonade Recipe
- Easy Homemade Blueberry Cobbler Recipe
- Blueberry Cheesecake Surprise
- The Most Delicious Blueberry Dump Cake Ever
- Blueberry Lemon Bars
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!
Print
Blueberry Lemon Mug Cake
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minites
- Yield: 2 servings 1x
- Category: desserts
- Method: microwave
- Cuisine: americam
Description
This Microwave Blueberry Lemon Mug Cake for Two is a simple dessert using fresh blueberries.
Ingredients
Cake:
- 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)
Glaze:
- 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
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Instructions
- Mix the dry ingredients together in a mug.
- Gently mix in wet ingredients until most lumps are gone.
- Mix in blueberries.
- Cook in the microwave for 1 minute 30 seconds to 2 minutes.
- Let cool about 4 minutes.
- While cake is cooling, combine powdered sugar and lemon juice til smooth.
- Drizzle glaze over cooled cake. Eat immediately.
Enjoy!
Notes
- 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.)
Nutrition
- Serving Size: 1/2 mug
- Calories: 255
- Fat: 9
- Carbohydrates: 43
- Protein: 3
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