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Blueberry mug cake

Course Dessert
Cuisine American
Keyword berry mug cake, egg-free dessert, microwave blueberry cake, single serving cake
Prep Time 7 minutes
Cook Time 2 minutes
Total Time 9 minutes
Servings 1 mug
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

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.