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Easy Lemon Blueberry Mug Cake Recipe (Quick & Moist!)

Easy Lemon Blueberry Mug Cake

A moist, single-serving lemon blueberry cake mixed and baked right in a microwave-safe mug. Finish it with an optional lemon glaze for a bright, sweet-tart dessert.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 6 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Mug Cake
  • 4 tablespoons All-purpose flour
  • 2 tablespoons Granulated sugar
  • ¼ teaspoon Baking powder
  • 1 pinch Salt
  • 3 tablespoons Milk
  • 1 tablespoon Melted unsalted butter or neutral oil
  • 1 tablespoon Fresh lemon juice
  • ½ teaspoon Finely grated lemon zest
  • ¼ teaspoon Vanilla extract
  • 2 tablespoons Fresh or frozen blueberries
Optional Lemon Glaze
  • 2 tablespoons Powdered sugar
  • ½–1 teaspoon Lemon juice

Method
 

Step-by-Step
  1. Add the flour, granulated sugar, baking powder, and salt to a wide 10–12-ounce microwave-safe mug. Stir until the dry ingredients are evenly combined.
  2. Add the milk, melted unsalted butter or neutral oil, lemon juice, lemon zest, and vanilla extract. Stir just until a smooth batter forms, being careful not to overmix.
  3. Gently fold in the blueberries. If using frozen blueberries, add them while still frozen rather than thawing them first.
  4. Microwave on high for 60 seconds. Check the center and continue in 10–15-second intervals if it is still wet; most cakes finish in 70–90 seconds depending on microwave power.
  5. Let the mug cake stand for 1–2 minutes before eating. If desired, stir the powdered sugar and lemon juice together, then drizzle the glaze over the warm cake.

Notes

Use a wide mug for more even cooking and room to rise. Stop microwaving when the edges look set and the center is slightly moist; overcooking by 15–20 seconds can make the cake dry. For less cleanup, mix everything directly in the mug.