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No-Egg Blueberry Mug Cake

Rated as 4.43 out of 5 Stars

"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."
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7 m servings 376
Original recipe yields 1 servings (1 serving)


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  1. 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.
  2. 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; 8 72.4 4.8 4 126 Full nutrition

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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!

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 s...

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.

It rose a little and I didn't have blueberries so I used raspberries mine cooked for 3 minutes SO GOOD!!!!!!

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 every...