Blueberry Lemon Mug Cake

Blueberry Lemon Mug Cake

This single-serve mug cake hits the spot when you feel like a refreshing, real-food treat!
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 1


  • 1 tablespoon butter or coconut oil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla
  • 1 teaspoon maple syrup
  • 1 large egg
  • 2 1/2 tablespoons almond flour
  • 1/8 teaspoon baking soda
  • 1/4 cup blueberries


  • Melt butter or coconut oil in microwavable mug until melted (about 1 minute).
  • Add lemon juice, vanilla, maple syrup, and egg; stir well.
  • Stir in almond flour and baking soda.
  • Fold in blueberries.
  • Microwave on high for 1 minute, 30 seconds (or until cooked through).


Top with a dollop of vanilla yogurt. This mug cake makes a delicious and satisfying, portion-controlled breakfast or dessert. And it's gluten free and grain free.
Keyword Blueberry lemon mug cake


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