Blueberry White Chocolate Mug Cake
This Blueberry White Chocolate Mug Cake is a sweet and tangy dessert ready in just 8 minutes!
Perfect for a quick treat or impressing guests, this easy recipe makes a moist, fluffy cake with juicy blueberries and creamy white chocolate chips.
Skip store-bought desserts—this homemade mug cake will be your new favorite!
Love blueberry? Check my Blueberry Muffin Mug Cake recipe.
Why I Love This Recipe
I love quick microwave desserts that taste amazing, and this mug cake is a lifesaver.
My family adores it! My kids ask for it after school, and my husband enjoys it as a late-night snack.
The best part?
It’s super customizable. Add nuts, caramel, or swap ingredients to make it your own.
The hint of cinnamon makes it cozy and perfect for any season. I’ve made it for guests, and it’s always a hit. Try it once, and you’ll make it again and again!
Ingredients for Blueberry White Chocolate Mug Cake
For the cake batter:
- Self-rising flour: ½ cup – This is the base. No self-rising flour? Mix ½ cup all-purpose flour with ¾ tsp baking powder and a pinch of salt.
- Whole milk: ⅓ cup – Adds moisture. Use almond milk for a dairy-free option.
- Granulated sugar: ⅓ cup – Sweetens the cake. Adjust to taste.
- Large egg: 1 – Binds everything together.
- Unsalted butter, melted: 2 tbsp – Makes the cake rich and tender. Use salted butter if needed, but skip extra salt.
- Vanilla extract: ½ tsp – Adds flavor. Use pure vanilla for the best taste.
- Ground cinnamon: ¼ tsp – A warm, cozy touch. Don’t skip it!
For the add-ins:
- Fresh blueberries: 2 tbsp – Use fresh for the best texture. Frozen works too (thaw and dry them first).
- White chocolate chips: 2 tbsp – Adds creamy sweetness. Swap with dark or milk chocolate if you like.
- Chopped macadamia nuts (optional): 1 tbsp – Adds crunch. Skip or use almonds or pecans instead.
How to Make this Blueberry White Chocolate Mug Cake
Prep Work:
- Grab two microwave-safe mugs (12 oz or larger).
- Melt the butter and let it cool slightly.
- Crack the egg into a separate bowl to avoid shells.
Main Steps:
- In a medium bowl, mix the flour, milk, sugar, egg, melted butter, vanilla, and cinnamon until smooth.
- Gently fold in the blueberries, white chocolate chips, and nuts (if using).
- Divide the batter between the mugs. Don’t fill them more than halfway—they’ll rise!
- Microwave one mug at a time on high for 1½ minutes, or until the top is firm but springy.
Finishing Steps:
- Let the cakes cool for a minute or two.
- Enjoy as is or add whipped cream, melted white chocolate, or powdered sugar.
How to Serve White Chocolate and Blueberry Mug Cakes
Serve warm for the best flavor. I love it with vanilla ice cream or a drizzle of caramel. My kids enjoy it with whipped cream and extra blueberries. Feeling fancy? Add a mint leaf or a dusting of cocoa powder.
Store leftovers (if there are any!) in an airtight container for up to a day. Reheat in the microwave for 10-15 seconds.
Expert Tip
Don’t overmix the batter—it can make the cake dense. Mix just until combined. Also, avoid overcooking. Microwaves vary, so start with 1½ minutes and check. The cake should be firm but springy. If needed, microwave in 10-second increments.
Common Questions
Can I make this ahead?
Yes! Prepare the batter and store it in the fridge for up to 24 hours. Microwave when ready.
How long does it last?
It’s best fresh but can be stored at room temperature for up to a day.
Can I freeze it?
Yes! Wrap the cooled cake tightly and freeze for up to a month. Thaw in the microwave before serving.
No self-rising flour?
Mix ½ cup all-purpose flour with ¾ tsp baking powder and a pinch of salt.
Can I make it gluten-free?
Yes! Use a gluten-free self-rising flour blend.
Can I swap the blueberries?
Of course! Try strawberries, raspberries, or maraschino cherries.
Enjoy Your Mug Cake!
This quick and easy Blueberry White Chocolate Mug Cake is perfect for any sweet craving.
It’s great for dessert emergencies or last-minute treats.
Save this recipe for later! If you try it, let me know how it turned out in the comments.
Share your twists or tips—I’d love to hear them!
Happy baking!
Blueberry White Chocolate Mug Cake
Ingredients
- ½ cup self-rising flour
- ⅓ cup whole milk
- ⅓ cup granulated sugar
- 1 large egg
- 2 tbsp unsalted butter melted
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 tbsp fresh blueberries
- 2 tbsp white chocolate chips
- Optional: 1 tbsp chopped macadamia nuts
Instructions
- In a medium bowl, whisk together the self-rising flour, milk, sugar, egg, melted butter, vanilla extract, and ground cinnamon until the batter is smooth and well combined.
- Gently fold the blueberries and white chocolate chips into the batter. If using, add the chopped macadamia nuts for a crunchy texture.
- Divide the batter evenly between two microwave-safe mugs, ensuring each mug is no more than half full to allow room for rising. Microwave one mug at a time on high for about 1½ minutes, or until the top of the cake is firm but springy to the touch.
- Let the cakes cool for a minute or two before serving. Enjoy as is or with a dollop of whipped cream or a drizzle of vanilla glaze.
