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Craving a quick, single-serve dessert? This delicious lemon blueberry mug cake can be made in just a few minutes, and can easily be made vegan. This sweet treat tastes almost like blueberry cobbler!
This mug cake takes basic pantry ingredients that you probably already have on hand. You can use fresh or frozen blueberries, and if you don’t have a fresh lemon for the zest, that’s okay. The cake will much taste better with the extra tang, though!
- All-purpose flour: stabilizes the cake and binds the ingredients together.
- Sugar: adds sweetness and improves the texture.
- Baking powder: makes the cake rise in the microwave. (Tip: Use this simple test to make sure that your baking powder is still good.)
- Salt: adds flavor and balances the sweetness.
- Milk: adds moisture. (Feel free to use a non-dairy milk, like Silk Original Almond Milk)
- Lemon juice: adds tang.
- Oil or melted butter: adds moisture and richness.
- Vanilla extract: adds depth of flavor.
- Blueberries: use fresh or frozen; don’t defrost.
- Lemon zest: adds additional lemon flavor.
Can this can be made vegan?
Yes! Simply substitute the dairy milk with your favorite non-dairy milk (I recommend Silk original almond milk). Use light olive oil or coconut oil instead of the melted butter.
How many calories are in this mug cake?
Half of a mug cake contains 313 calories, 46.1g of carbs, 1.4g of fiber, and 3.2g of protein. It’s high in vitamin A, C, calcium, and iron. For the full nutrition facts, scroll to the bottom of the recipe card.
Can I make this ahead of time?
It’s best to make the mug cake fresh, and enjoy it once it’s cooled. However, if you can’t finish it in one sitting, see the question below on how to store leftovers.
How do you store leftover mug cake?
Let the cake cool completely, then cover it with plastic wrap. Store in the fridge or at room temperature, than microwave briefly just before eating. Keep it away from heat to prevent spoilage.
Can you freeze this?
Yes, you can freeze a baked mug cake. Scoop it out of the mug and put it in a small freezer friendly container. Freeze for up to 1 month and defrost at room temperature.
How to Make
Gather the ingredients. You’ll need flour, sugar, baking powder, and salt for the dry ingredients, and milk, lemon juice, vanilla extract, and melted butter (or oil for vegans) for the wet ingredients. Don’t forget the lemon zest and blueberries for flavor!
Mix together all the dry ingredients in a 16-ounce mug until well blended.
Add the milk, lemon juice, butter or oil, vanilla, and the lemon zest.
Mix thoroughly, making sure to get all the flour from the corners of the mug.
Gently stir in the blueberries.
Microwave on high for 2 minutes, or until a toothpick inserted into the middle comes out clean.
Let the mug cake cool for 10 minutes before enjoying, as it is very hot. (The upper mug below is the vegan version, and the lower mug is the standard version.)
- Vegan: use non-dairy milk, such as Silk original almond milk, and a plant-based fat, such as olive oil or coconut oil.
- Gluten Free: use your favorite measure-for-measure gluten free flour instead of all-purpose.
- Extra Fancy: top the mug cake with ice cream, whipped cream, or cream cheese frosting.
- Be sure that the batter is well mixed and smooth so it cooks evenly.
- Use a 14 or 16-ounce mug to prevent the cake from overflowing as it cooks.
- Adjust the cooking time as necessary, based on the shape of mug (straight sides vs. slanted) and type of microwave you’re using.
- Let the cake cool for at least 10 minutes before eating, so you don’t burn your mouth.
- Making multiple mug cakes for your family? Press the 2x or 3x button in the recipe card to automatically double or triple the ingredient list. Mix up the batter in a bowl, then divide it evenly among the mugs.
Other Quick & Easy Desserts You’ll Love!
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This eggless lemon blueberry mug cake is vegan friendly and makes one convenient serving. Just mix up the batter, microwave, and enjoy. You’ll love the juicy blueberries and tangy lemon flavor in this mug cake!
- 1/3 cup all-purpose flour (40g)
- 1/4 cup granulated sugar (50g)
- 1/4 teaspoon baking powder
- pinch salt
- 3 tablespoons milk, dairy or Silk original almond milk (45 ml)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons light olive oil or melted butter (30 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup blueberries, fresh or frozen (40g)
- 1 tablespoon lemon zest, optional
- Stir together the flour, sugar, baking powder, and pinch of salt in a 14 or 16-ounce mug.
- Add the milk, lemon juice, fat of choice (either melted butter or oil), and vanilla extract. Stir the mixture together until well blended and free from lumps, making sure to scrape the bottom of the mug to make sure that all the flour is mixed in.
- Zest a fresh lemon with a microplane grater, then gently stir the blueberries and lemon zest into the batter.
- Microwave the mug cake on high for 2 minutes, or until a toothpick inserted into the center of the cake comes out clean. Realize that the wattage of the microwave and the shape and thickness of the mug will affect how the cake cooks, so you may need to decrease or increase the time.
- Let the cake cool for 10 minutes before eating, as it is very hot. Enjoy while warm, or cover and refrigerate for later.
- Be sure to mix the batter thoroughly; no streaks or lumps of flour should remain.
- Depending upon the microwave and mug you use, you may need to experiment with the cooking time for the mug cake.
- Make this vegan by using a non-dairy milk (I recommend Silk original almond milk) and a plant-based fat, such as light olive oil or coconut oil.
- Make this gluten free by using your favorite measure-for-measure gluten free flour in place of the all-purpose flour.
- Category: Dessert
- Method: Microwave
- Cuisine: American
Keywords: blueberry muffin in a mug, lemon mug cake