Lemon Blueberry Mug Cake
Want something sweet and yummy, like a fast blueberry lemon treat? Don’t want to bake all day? This Lemon Blueberry Mug Cake is a super quick fix! I first made this easy lemon blueberry dessert on a busy weeknight when I needed a little treat. It’s ready in minutes and tastes like a warm, happy hug. You’re going to love this microwave lemon berry cake!
Why I Love This Lemon Blueberry Mug Cake
Okay, so picture this: the first time I tried a mug cake, I was a little skeptical. I mean, could something made in a microwave really be good? But when I made this lemon blueberry microwave cake…wow! I was totally wrong! It’s my go-to when I need a quick lemon blueberry cake that’s fast and delicious.
Seriously, my kids are always asking for me to make this easy blueberry lemon mug cake again and again. And you know what else? You can change it up to make it just how you like. I sometimes add a few extra blueberries because I really love them, or even a tiny pinch of cinnamon for a warm flavor. It’s totally up to you, which is pretty amazing! This single-serving blueberry lemon cake is perfect for just me, but I usually double this easy microwave recipe to make two!
Ingredients for Lemon Blueberry Mug Cake
You don’t need a lot of fancy stuff for this quick dessert. Here’s what you’ll need for your lemon blueberry mug cake:
- ½ cup + 1 tablespoon self-rising flour (this one’s important!)
- ¼ cup granulated sugar (the regular kind)
- 2 tablespoons light brown sugar (for extra yumminess)
- ¼ cup whole milk
- 2 tablespoons Greek yogurt (this makes it super moist!)
- 1 large egg (room temperature is best, but don’t worry if it’s not!)
- 2 tablespoons vegetable oil
- 2 ½ tablespoons fresh lemon juice (it smells SO good)
- 1 ½ teaspoons vanilla extract
- Zest of 1 medium lemon (just the yellow part)
- ½ cup fresh blueberries (or frozen, but don’t thaw them!)
- ⅛ teaspoon salt
You just need a couple of mugs that are microwave-safe and a few bowls. That’s it! If you don’t have self-rising flour, you can use regular flour and baking powder – just let me know if you need the recipe for that! It’s really a great single serving recipe
How to Make Lemon Blueberry Mug Cake
Okay, let’s get cooking! This is so easy you’ll be making this moist lemon blueberry mug cake all the time.
- First, take your two microwave-safe mugs and spray them with cooking spray. This makes it easier to get the cake out, and also clean-up is easier, too.
- In a bowl, mix the flour, both sugars, and the salt. Whisk it together so there aren’t any lumps.
- In a different bowl, mix the milk, Greek yogurt, egg, oil, lemon juice, and vanilla. Whisk it until it looks smooth.
- Pour the wet mix into the dry mix, then just stir them together. Don’t mix too much – it’s okay if it’s a little lumpy.
- Gently stir in the lemon zest and the blueberries.
- Pour the batter into the mugs. Don’t fill them up too much, about halfway, so they don’t overflow!
- Microwave each mug separately for 75-90 seconds on high. It’s ready when the top looks set and a little springy when you touch it lightly. Be careful, the mug will be hot! It’s the perfect way to get a microwave lemon berry cake in minutes.
- Let it cool for a minute. This helps it taste better, trust me!
My tip? Don’t skip using the Greek yogurt – it’s the secret to a super moist lemon blueberry mug cake. And be careful when microwaving, it can get hot! The smell of lemon and blueberries will make your kitchen smell wonderful!
Making it Extra Special
You know what’s great? You can totally make this lemon blueberry yogurt mug cake your own! I love to add a dollop of whipped cream on top. It’s also really yummy with some fresh blueberries. If you’re feeling fancy, a dusting of powdered sugar is perfect, or maybe a drizzle of honey! Sometimes I eat this fast blueberry lemon treat with a scoop of vanilla ice cream if I’m having an extra-special treat! For a different flavor, try swapping the blueberries for raspberries and a little almond extract. So many options! This 2-minute lemon blueberry cake is so versatile, and the perfect way to have a quick dessert.
Common Questions I Get
You probably have some questions about this microwave mug cake with lemon and blueberry, so let’s talk about them!
Can I use frozen blueberries in my easy lemon blueberry dessert?
Yes! I use frozen blueberries all the time – just don’t thaw them first. They’ll bake perfectly in the microwave!
What if I don’t have self-rising flour for my lemon blueberry yogurt mug cake?
No problem! You can use regular all-purpose flour and baking powder. It’s 1/2 cup + 1 tbsp of all-purpose flour plus 1.5 teaspoons of baking powder. It’s the perfect single serving recipe even without the self-rising flour!
Can I make this microwave lemon berry cake ahead of time?
It’s best eaten fresh, right out of the microwave. But you can definitely make the batter and keep it in the fridge for a short time and cook it when you are ready. It’s so quick, though, it’s easy to make fresh! This way it is the best fast blueberry lemon treat.
What if I don’t have Greek yogurt for this easy lemon blueberry dessert?
You can use regular yogurt, but Greek yogurt will make the quick lemon blueberry cake extra moist. You could also try using sour cream.
Final Thoughts on This Lemon Blueberry Mug Cake
This easy blueberry lemon mug cake is a total game-changer, isn’t it? It’s such a simple microwave mug cake with lemon and blueberry but it tastes like you spent hours in the kitchen! I’m so excited for you to try this recipe, and I can’t wait to hear what you think! Let me know how your microwave lemon berry cake turns out! You got this! Enjoy this fast blueberry lemon treat!
Lemon Blueberry Mug Cake
Ingredients
- ½ cup + 1 tbsp self-rising flour
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- ¼ cup whole milk
- 2 tbsp Greek yogurt
- 1 large egg at room temperature
- 2 tbsp vegetable oil
- 2½ tbsp fresh lemon juice
- 1½ tsp vanilla extract
- Zest of 1 medium lemon
- ½ cup fresh blueberries or frozen, not thawed
- ⅛ tsp salt
Instructions
- Spray two 12-ounce microwave-safe mugs with cooking spray. This ensures easy removal and cleanup.
- In a medium bowl, whisk together the self-rising flour, both sugars, and salt until well combined and no lumps remain.
- In a separate bowl, whisk the milk, Greek yogurt, egg, oil, lemon juice, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Some small lumps are okay – don’t overmix.
- Gently fold in the lemon zest and blueberries.
- Divide the batter evenly between the prepared mugs, filling each no more than halfway.
- Microwave each mug separately on high power for 75-90 seconds, or until the top is set but still slightly springy when gently pressed. The cake will continue cooking slightly as it cools.
- Let cool for 1 minute before serving.
