Eggless Blueberry Microwave Mug Cake
on Jan 06, 2016, Updated Aug 30, 2020
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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.
Yumm this is so good I didn’t have enough blueberries to make a whole batch so I made this, tastes like a blueberry muffin!
Thats exactly what I was going for! So glad you liked it
Love this recipe! I’m trying to use up some blueberries I bought on sale, and this was amazing. But, and please forgive me, are you sure about the calorie count? I used Splenda, unsweetened almond milk, and subbed half the butter with coconut oil and water, and it still came out to 300 calories.
So glad you liked it! We use an app called Nutrifox to calculate calories – what did you use after the subtitutions?
This is delightful! I had to run an ’emergency’ load of wash (Mom, I don’t have any underwear!) later at night than I would have liked, so I figured I would enjoy the wait with a mug cake. I only had frozen berries, so I thawed them in the melting butter. Soooooooo delicious! Thank you!!
Haha love the story Jes! Best way to treat yourself
I just now made this and it’s wonderful! I’ve been buying the packaged mug cake recipes and this is almost as easy. Now I’ll have to make one for my husband!
It really is, plus its so satisfying when the midnight cravings hit. So glad you liked it Pat!
Really good but next time I would put in less vanilla.
Mine did not rise, and came out crumbled. I followed every step carefully. What could’ve gone wrong?
It could be because the baking powder you are using is too old. Can you check how old it is?
This is super amazing, I loved it so much I made it 2 times in 1 hour!!!
Hahaha thats not single serving anymore but I love this Sheema!
Hi Richa,
Can’t wait to try this out! Any ideas if I can substitute Maida with Atta to make it slightly healthier?
Hey Resh, I’ve never tried substituting the maida for atta. It will affect the taste and make this denser. If you try it out, please let us know. It will help other readers as well.
Very yummy! I added a dollop of plain yogurt on top and then added a handful of blueberries. My husband said it was delicious! Thanks for sharing your recipe!
Sounds fantastic Penny! So glad you and your husband enjoyed this little treat
Great idea! I was looking through mug cake recipes, looking for one I could make with the potential ingredients I scrounged up in my boyfriend’s kitchen. We happened to have some blueberries in the fridge, so I decided to give this simple, but brilliant, recipe a try. I had to make a couple substitutions, such as using baking soda & a pinch of salt instead of baking powder (¼ the amount), and half vanilla creamer, half milk (with less sugar), as I could not find vanilla extract. I also had to eyeball all the measurements, as the new measuring cup/spoon I finally ordered for my boyfriend arrives tomorrow. Anyway, it turned out really well! I modified the recipe a bit by tossing some oats & honey granola in another tablespoon or so of melted butter at the beginning of prep, and letting it sit while I made the batter. I then layered just over half of the “streusel” into the bottom of a wide mug, poured the batter over top, spread it evenly to cover granola completely, pressed about 20 flour-tossed blueberries all around, and, finally, spooned the remaining “streusel” over top. Microwaved (700 Watts) for a minute and a half, then added about another 20-25 seconds, as it still looked like there was some uncooked batter left in the middle. Obviously, cook time differs with wattage of oven, as well as depth/width of mug used. I sprinkled a pinch of sugar over the top to give it some sparkle, and let it cool enough to eat! Very nice late night treat, thank you for sharing your recipe!
Wow! You made this mug cake even better Kate. Love the streusel idea – I’m gonna have to try that! Thanks for sharing all your tips here.
I’m not a big fan of microwave cake… but this one is awesome! I’m gonna make it every time I want something sweet to pamper myself but I don’t have time to bake or to make pancakes.
Yay! We are beeeg fans of mug cakes too!