Blueberry mug cake
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A light vanilla mug cake with blueberries and chopped strawberry, cooked in the microwave. Top with whipped cream and a sliced strawberry.
Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon baking powder
- Pinch kosher salt
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon clear vanilla extract
- 3 blueberries halved
- 1 strawberry chopped
- Garnish: canned whipped cream and 1 strawberry, sliced
Equipment
- mug
Directions
- In a 12-ounce microwave-safe mug, stir together the flour, sugar, baking powder, and salt with a fork.
- Add the milk, oil, vanilla, blueberries, and chopped strawberry and mix well.
- Wipe the inside rim clean, then microwave on high for 90 seconds. Let cool in the microwave for 1 to 2 minutes.
- Top with whipped cream and sliced strawberry.
Nutrition
Serving: 160g | Calories: 535kcal | Carbohydrates: 65g | Protein: 4.8g | Fat: 29g | Saturated Fat: 5.1g | Trans Fat: 0.2g | Cholesterol: 4.6mg | Sodium: 259mg | Potassium: 117mg | Fiber: 1.2g | Sugar: 41g | Vitamin A: 78IU | Vitamin C: 7.5mg | Calcium: 126mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); milk counted as whole milk, strawberry counted as strawberries. Brands and portions vary, so use it only as an approximation.