Blueberry White Chocolate Mug Cake
Whip up a quick Blueberry–White Chocolate Mug Cake with cinnamon in just 8 minutes—perfect for a sweet, easy dessert!
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.
Notes
Microwave wattages vary, so adjust the cooking time slightly if needed. Start with 1½ minutes and add 10-second increments if the cake isn’t fully set.