Blueberry Lemon Mug Cake

Blueberry Lemon Mug Cake

  • Servings: 1
  • Difficulty: easy
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  • 1 T. butter or coconut oil
  • 1/2 t. lemon juice
  • 1/4 t. vanilla
  • 1 t. maple syrup
  • 1 egg
  • 2 1/2 T. almond flour
  • 1/8 t. baking soda
  • 1/4 c. blueberries


  1. Melt butter or coconut oil in microwavable mug until melted (about 1 minute).
  2. Add lemon juice, vanilla, maple syrup, and egg; stir well.
  3. Stir in almond flour and baking soda.
  4. Fold in blueberries.
  5. 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.


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