Lemon Blueberry Mug Cake
Bright, tangy, and bursting with blueberries, this Lemon Blueberry Mug Cake is a quick, microwave-friendly treat made extra moist with Greek yogurt and a splash of lemon juice. Ready in just 7 minutes, it’s perfect for two and ideal for blueberry season—or anytime you crave a citrusy dessert with minimal fuss.
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.