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Blueberry oozing out from the Eggless Blueberry Microwave Mug Cake.
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Eggless Blueberry Microwave Mug Cake

Recipe for quick eggless blueberry mug cake ready in under two minutes in a microwave. No eggs, no oven required. Only 270 calories per serving.
Course Desserts
Cuisine American
Diet Vegetarian
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 2 Portions
Calories 226kcal
Author Richa

Ingredients

  • 2 tablespoons Butter melted
  • 2 ½ tablespoons Sugar
  • 2 tablespoons Milk
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Baking Powder
  • ¼ cup All Purpose Flour or Maida + 1 tablespoons
  • 7 - 8 Blueberries
Metric - US Customary

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

  1. Storage: keep it in the refrigerator for a day or two in an airtight container. 
  2. Swap the blueberries for strawberries, chocolate chips, cranberries, sprinkles, raspberries.
  3. 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. 

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 114mg | Potassium: 20mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg