Blueberry Lemon Mug Cake
This Blueberry Lemon Mug Cake for Two combines the tartness of lemon with the sweetness of blueberries for a delightful individual dessert.
Ingredients
Cake Ingredients
- 4 tbsp flour provides structure
- 3 tbsp sugar adds sweetness
- 1/2 tsp baking powder helps the cake rise
- 3 tbsp milk adds moisture
- 1 tsp oil keeps the cake tender
- 1 tbsp sour cream adds moisture and tang
- 1 tbsp lemon juice enhances flavor
- 1/4 tsp vanilla adds depth of flavor
- 1/4 cup blueberries fresh or frozen for pockets of sweetness
Glaze Ingredients
- 1 tbsp lemon juice for tartness in the glaze
- 2 tbsp powdered sugar for sweetness
Instructions
Preparation
- Combine the dry ingredients (flour, sugar, baking powder) in a mug and mix well.
- Incorporate the wet ingredients (milk, oil, sour cream, lemon juice, and vanilla) into the dry mixture and mix until smooth.
- Fold in the blueberries gently to distribute evenly throughout the batter.
- Microwave the mug cake for 1 minute and 30 seconds to 2 minutes until the cake rises and is set in the center.
- Let the cake cool for about 4 minutes.
- Prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Use fresh blueberries for the best flavor. Be cautious not to overcook, and adjust the glaze sweetness to taste.