I have a very deep and undying love for all things lemon and blueberry. I mean, come on, they go absolutely perfectly together. I have combined lemons and blueberries into a smoothie, oatmeal, oatmeal bake, cookies and now, a mug cake! A healthy and delicious vegan mug cake that can be made within a matter of 2.5 minutes! Yessssss, dessert just got a whole lot easier to make. Or breakfast. This is definitely a breakfast staple too.
So sore on the eyes, right!?
I was not going to even attempt to clean off the rim and the side because thats what makes this mug cake so fun! It’s full of ooey gooey goodness. The blueberries bubble up to perfection and create the perfect warming and welcoming bite of cake.
Don’t ya just love a good before and after? I used brown rice flour but you could probably substitute it with oat or gluten-free flour. The baking powder helps the batter rise to the top and the inside stays moist and packed with gooey berries with tart hints of lemony, zesty perfection.
So, go gather the ingredients that you need, throw them into the mug and watch as the perfect mug cake cooks in the microwave!
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- 1/3 cup brown rice flour
- 1/4 cup oats
- 1/4 tsp baking powder
- 1/4 cup +1 tbsp vanilla almond milk
- 1/4 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- 1-2 tbsp maple syrup (more for topping if wanted)
- 1/4 cup blueberries
- Combine all of the ingredients except the blueberries into a mug.
- Stir with a fork and then fold in the blueberries.
- Cook in the microwave for 2-2.5 minutes.