No-Egg Blueberry Mug Cake

Rating: 4.44 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The perfect dessert when you're home alone and have a craving for sometime homemade and fruity. It is also egg free so perfect for those with allergies.

By Chantal

Gallery

Recipe Summary

prep:
5 mins
cook:
2 mins
total:
7 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter.

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  • Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners' sugar.

Cook's Note:

You can substitute the vanilla sugar with 1/4 teaspoon of vanilla extract plus 1 teaspoon of sugar.

Nutrition Facts

Per Serving:
376 calories; protein 4.8g; carbohydrates 72.4g; fat 8g; cholesterol 3.7mg; sodium 125.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Expbalance
Rating: 5 stars
06/21/2018
I used the vanilla sugar substitution recommended in the footnotes and it was delicious! A very yummy evening snack that was easy and fast to make. Definitely recommend! Read More
Helpful
(1)

Most helpful critical review

Carissa_Legend
Rating: 2 stars
06/05/2019
It was okay. I didn't put blueberries in them. I also made one gluten free for my brother.I will not make them again. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Birdie
Rating: 5 stars
05/21/2018
A great gluten free dessert with gluten free all purpose flour and 1/8 tsp xanthum gum. It turned out really great!!! My grandson loved it with a dollop of vanilla ice cream on top since everyone else was having strawberry rhubarb crunch with regular flour. He didn't feel deprived at all!!!! Other than the gluten free flour and xanthum gum, I followed the recipe and it was magic!!!! Read More
Helpful
(1)
Expbalance
Rating: 5 stars
06/21/2018
I used the vanilla sugar substitution recommended in the footnotes and it was delicious! A very yummy evening snack that was easy and fast to make. Definitely recommend! Read More
Helpful
(1)
Megan Riley
Rating: 5 stars
07/20/2019
I'm kind of mystified this worked, but it did! I used gluten free flour and dairy free milk (because: allergies) and it rose and seems to be the right texture, too. Mine took about 1 min 45 seconds to double in size. Read More
Helpful
(1)
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Kitcat Pughug
Rating: 5 stars
07/26/2018
It rose a little and I didn't have blueberries so I used raspberries mine cooked for 3 minutes SO GOOD!!!!!! Read More
Carissa_Legend
Rating: 2 stars
06/05/2019
It was okay. I didn't put blueberries in them. I also made one gluten free for my brother.I will not make them again. Read More
Buckwheat Queen
Allstar
Rating: 4 stars
11/01/2020
I thought this was a bit too sweet but the method works wonderfully. I’ll cut back on the sugar next time. Read More
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