Lemon Blueberry Mug Cake
This lemon blueberry mug cake is a quick and delightful treat that combines bright lemon flavor with fresh blueberries for a fluffy dessert.
Equipment
- Microwave
- large mug
Ingredients
- 3 tablespoons flour or oat flour for gluten-free
- 2 tablespoons protein powder e.g., Naked Nutrition
- 2 tablespoons milk any type: almond, soy, dairy, oat, etc.
- 1 tablespoon lemon juice about ½ medium lemon
- 1 teaspoon lemon zest about ½ medium lemon
- 1 teaspoon sugar
- ¼ teaspoon baking powder
- 3 tablespoons fresh blueberries plus more for topping
- ¼ cup yogurt any type: blueberry, vegan coconut, lemon, plain, etc.
Instructions
- Coat a large mug with cooking spray.
- Combine flour, protein powder, milk, lemon juice, lemon zest, sugar, and baking powder in the mug, then fold in the blueberries.
- Microwave for 75-90 seconds and let cool for 1 minute until the cake feels mostly dry.
- Top with yogurt and additional blueberries before serving.
Notes
Customize this recipe with different types of flour, milk, and yogurt based on dietary preferences. For gluten-free, use oat flour; for vegan, opt for plant-based milk and yogurt.