This simple Blueberry Lemon Mug Cake is a fluffy, moist single-serving cake ready in minutes with minimal cleanup. Juicy blueberries and bright lemon make this quick treat delicious every time.
Have your lemon mug cake, and eat it too!
When you want cake but don’t have the time or the inclination to bake a whole one, a mug cake is the perfect solution. It takes minutes to make, uses only a few ingredients, and leaves you with just one mug to wash. For small households or solo cravings, this is a lifesaver.
Why a mug cake works
A mug cake is essentially whisk, microwave, and enjoy. No special equipment, no long prep—just simple pantry staples and a quick fix for dessert cravings. If you haven’t tried one before, this Blueberry Lemon Mug Cake is a great first recipe. I love a scoop of vanilla ice cream on top, but it’s excellent on its own too.
What you need to make this Blueberry Lemon Mug Cake:
- Milk: Whole milk or almond milk both work well.
- Greek yogurt: Plain Greek yogurt gives a tender texture; substitute sour cream or add an extra tablespoon of milk if you don’t have yogurt.
- Blueberries: Fresh or frozen are fine—frozen can be slightly sweeter.
- Lemon zest: About 1 teaspoon (the zest of roughly half a lemon, depending on lemon size) to brighten the cake.
How to make this recipe:
- Melt the butter in a microwave-safe mug and stir in the sugar until smooth.
- Add milk, vanilla and Greek yogurt (or an extra tablespoon of milk if not using yogurt) and whisk to combine.
- Stir in a pinch of sea salt, lemon zest and baking powder.
- Gradually add the flour, mixing until the batter is smooth. A spoon or small whisk both work fine.
- Fold in the blueberries and microwave on high until set. Cooking time will vary by microwave; start around 1 minute and 30 seconds and adjust as needed.
Notes:
- Always check that your baking powder is fresh. Old baking powder is a common reason baked goods don’t rise properly.
- If you prefer a classic blueberry muffin flavor, omit the lemon zest.
- Microwave power varies. If your cake is under- or over-cooked the first time, adjust the cook time in small increments until you find the right timing for your appliance.
- If you’d rather bake instead of microwave, bake at 350°F for about 10–15 minutes in a small oven-safe dish.
Next time you want cake without the fuss, try this Blueberry Lemon Mug Cake. It’s quick, satisfying, and just the right size for one.
TRY THESE OTHER SIMPLE TREATS:
- FLOURLESS NUTELLA MUG CAKE
- BIRTHDAY CAKE COOKIES
- 5 MINUTE BLUEBERRY CHEESECAKE DIP
- EASY VANILLA CUPCAKES
- CHAMPAGNE LEMON BUNDT CAKE
DID YOU MAKE THIS RECIPE? LEAVE A COMMENT AND TELL ME ABOUT IT! I LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA—TAG @LEMONSANDZEST!
Blueberry Lemon Mug Cake
Ingredients
- 1 1/2 T butter, melted
- 2 T granulated sugar or sweetener of choice
- 1/4 c flour (or gluten-free all-purpose)
- 2 T milk of choice
- 1 T Greek yogurt, plain (dairy-free if needed)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Zest of 1/2 lemon
- 10–12 blueberries (fresh or frozen)
- Pinch of sea salt
Instructions
- Whisk together the melted butter and sugar until smooth.
- Add vanilla, milk, and yogurt; whisk until combined.
- Stir in sea salt, lemon zest, baking powder and flour until the batter is smooth.
- Fold in the blueberries.
- Microwave on high for about 1 minute 30 seconds, adjusting time for your microwave, in a microwave-safe mug or dish.
- Let cool for about 5 minutes, then enjoy.
Notes
- Fresh baking powder is important for a good rise—replace if expired.
- Omit lemon zest to get a more traditional blueberry muffin flavor.
- Microwave strengths differ; adjust cook times as needed.
- To bake instead of microwaving, bake at 350°F for 10–15 minutes in a small oven-safe dish.
Nutrition
Carbohydrates: 52 g,
Protein: 6 g,
Fat: 18 g
Nutrition information is an approximation.