Eggless Blueberry Microwave Mug Cake
on Jan 06, 2016, Updated Aug 30, 2020
This post may contain affiliate links. Please read our disclosure policy.
This Eggless Blueberry Microwave Mug Cake is a quick fix to your dessert cravings and is perfect for when you want to leave behind no left overs! It is ready in under two minutes and is so soft, fluffy and gooey because of the blueberries – you’ll wipe the mug clean in seconds!
This super fulfilling eggless blueberry mug cake can be made in TWO minutes in a microwave! This mug cake is a boon for people like me who are always craving desserts. And mug cakes are perfect because you can make fresh tiny portions whenever you like without any prep or planning! And the best part is that this blueberry mug cake doesn’t need eggs or a baking pan or an oven. Now who’s excited!?
Quick Walk Through: Eggless Blueberry Microwave Mug Cake
Why You’ll Love This Cake
- This mug cake is perfect for all your cake cravings – it’s soft, fluffy and slightly gooey with all those blueberries in there. They burst and left all this juice running out of the mug; more specifically tea cup in my case.
- Takes exactly two minutes from start to finish if you have everything on hand.
- The ingredient list is all of seven ingredients long. Which means you’ll probably have everything you need at hand.
Frequently Asked Questions
This depends on the strength of your individual microwave. It took me about 80 seconds for my cake to be fully baked. I would recommend cooking the cake for a minute to see if it’s done. If you notice it’s gooey or undercooked, stick it back into microwave in 30 second intervals until it’s done.
Since this cake is so simple and quick, I would recommend making it fresh every time. But during testing this recipe, I had like 10 mug cakes that I couldn’t possibly finish in a day. And these extras lasted in my refrigerator for two days.
Absolutely! Since this cake has no eggs, it is already vegetarian. However you can easily make it vegan by replacing normal milk with any plant-based milk of your choice.
Swap the blueberries for strawberries, chocolate chips, cranberries, sprinkles, raspberries … and see how you have a new mug cake every time!
Top Tips To Make The Best Microwave Mug Cake
- Use a microwave safe mug or ramekin bowls to make this cake. Also, the mug is going to be really hot, so don’t forget to use oven mitts when taking the mug out after the cake is ready.
- Do not fill the mug to the brim or the cake will spill out as it rises. To avoid this fill the mug only about halfway to two-thirds full and no more.
- Make this cake gluten-free by replacing all purpose flour with a gluten-free flour like almond or chickpea. However, gluten-free flours usually require more liquid, so make sure to adjust the quantity of the milk according. However, gluten-free mug cake will have a slightly different taste and texture, but it will still be good.
- If overcooked, this mug cake can become rubbery very fast. To avoid that check the cake after a minute and then at 30 second intervals after that.
At this point I love them so much that I’m only going to be serving mug cakes at the next party. Who needs real cake when you can have mug cake, ready in two minutes in a microwave?! Plus the flavors and the combinations; I can’t even! Yay for quick cooking, single serving mug cakes!
And while you are at it, check out my friend Sandhya’s Chocolate Mug Brownie!
Eggless Blueberry Microwave Mug Cake
Ingredients
- 2 tablespoons Butter, melted
- 2 1/2 tablespoons Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Baking Powder
- 1/4 cup All Purpose Flour, or Maida + 1 tablespoons
- 7 – 8 Blueberries
Instructions
- In a bowl, whisk together butter, sugar, milk and vanilla extract.
- Add baking powder and flour and whisk till combined. Mix in blueberries and pour into two microwave proof tea cups or one mug. Only fill the cups or mugs halfway because the cake rises up quite a bit. To clarify, this recipe is enough for one mug but I was able to divide it into two when I used two tea cups.
- Microwave for 1 minute on high. I have a small microwave and I’m not sure about the wattage. Cooking time would vary slightly depending on the size of your microwave, so I recommend starting with 45 seconds and increasing by 30 seconds.
- Serve the blueberry mug cake dusted with sugar and topped with more blueberries.
Notes
- Storage: keep it in the refrigerator for a day or two in an airtight container.
- Swap the blueberries for strawberries, chocolate chips, cranberries, sprinkles, raspberries.
- If preferred, bake it in the oven at 350°F (180°C) for 15 – 25 minutes, or until a toothpick inserted into the centre comes out clean. Just be sure to use an oven-safe muffin mould.
Delicious! Make it all the time!
Wohoooooo! thanks a lot Ellie.
I really like your recipe.
Amazing mug cake! I too have made a fair few mug cakes and this one turned out really well! Add a few white chocolate drops once it’s cooked and it’s even better as they melt into the gooey goodness!
So happy you liked it Beth!
AMAZING!!!!!!! I’m obsessed! I’ve tried soooo many mug cakes and they have all failed, but this one turned out great! I actually didn’t have regular milk so risked it and used rice milk. I think it would have been a tiny bit better if I had used regular milk, but I will be making this again…..regular milk or not!!!
Amazing blueberry mug cake!! My sons had it with some whipped cream on the side. ❤️❤️
Check the inside frame of your microwave to see if the wattage is posted there! It is on mine, which is 900 watts.
Can you substitute almond flour?
Sure, it should work
This is amazing! Tastes amazing! Last time I made it, I used blackberries and swirled in some marion berry jelly. I might try it with banana today!
Sounds fantastic Kristin