Blueberry Lemon Mug Cake
Make no mistake, whether you just eat clean or clean and low carb, this is a treat. It’s not a regular part of your eating plan. But the truth is, sometimes you need a treat. A delicious treat. And this blueberry lemon mug cake is just the thing to soothe a raging sweet tooth.
While some would consider this a bit high in carbs (it has approximately 12 carbs or 8 net carbs), I’m convinced that if I’m going to stick with this low-carb lifestyle, I have to be able to enjoy myself from time to time.
I love that I can make a single serving of cake and avoid having a dish of leftovers laying around. There is nothing worse than taking that last bite of cake and realizing you’d like to have a few more bites. Because when there are actually a lot of bites still in the kitchen, it’s oh-so-easy to indulge, “one more bite” at a time.
So single servings are something I’ll be doing more of in the future. Especially where desserts are concerned. I hope you enjoy this!
Recipe Note: If you’d rather use a sweetener other than stevia, try 1-2 tbsp. of sucanat or coconut sugar. Even honey should work in the same amount.
About The Ingredients
Egg – These can be chilled or at room temperature.
Light coconut milk – No sugar added. Canned is best.
Coconut oil – In liquid state.
Pure vanilla extract – No vanilla flavoring.
Pure liquid stevia
Lemon extract
Lemon zest – Fresh is best.
Almond meal – This is not almond flour, it’s almond meal.
Baking powder – Use fresh baking powder. Older stuff won’t work.
Ground cinnamon
Blueberries – Fresh, not frozen.
How To Make Blueberry Lemon Mug Cake
In a medium to large mug, crack your egg and whisk with a fork.
Whisk in the coconut milk and oil. The oil should blend in smoothly.
Add the vanilla, lemon zest, and stevia and whisk thoroughly.
Now add the almond meal, baking powder, and cinnamon, and once again, whisk thoroughly.
When the batter is nice and smooth, simply drop the blueberries onto the top of the batter. It will sink on its own. Do not mix them in.
Microwave for 1 minute to 2 minutes. Start with one minute and if there is still uncooked batter at the bottom (push the cake to the side with a spoon to see the bottom), microwave for another minute.
Allow this to cool. The berries hang onto the heat for a long time, so don’t burn yourself!
Serve with a few extra fresh berries for garnish.
Storage
Store any leftovers in the fridge for up to three days.
Freezing
This will freeze well if wrapped well for up to 4 months.
Reheating
Reheat in 15-second intervals until warmed through.
More Healthy Blueberry Recipes
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Blueberry Lemon Mug Cake
Equipment
- Microwave
- Mug
Ingredients
- 1 large egg
- 1 tbsp. light coconut milk
- 1 tbsp. coconut oil (in liquid state)
- 1 tsp. pure vanilla extract
- ½ tsp. pure liquid stevia
- ¼ tsp. lemon extract
- ½ tsp. tightly packed lemon zest
- 4 tbsp. almond meal
- ¼ tsp. baking powder
- ¼ tsp. ground cinnamon
- 15 blueberries (fresh, not frozen)
Instructions
- In a medium to large mug, crack your egg and whisk with a fork.
- Whisk in the coconut milk and oil. The oil should blend in smoothly.
- Add the vanilla, lemon zest and stevia and whisk thoroughly.
- Now add the almond meal, baking powder and cinnamon and once again, whisk thoroughly.
- When the batter is nice a smooth, simply drop the blueberries onto the top of the batter. It will sink on its own. Do not mix them in.
- Microwave for 1 minute to 2 minutes. Start with one minute and if there is still uncooked batter at the bottom (push the cake to the side with a spoon to see the bottom), microwave for another minutes.
- Allow this to cool. The berries hang onto the heat for a long time, so don't burn yourself!
- Serve with a few extra fresh berries for garnish.
Yum! I’m going to be making this mug cake soon!
Dori – I hope you enjoy it!
When do you add the lemon zest?
Lori – Ooops! My apologies! I just added it to the recipe. I hope you enjoy it!
I love lemon and blueberry together! All I have right now are the NuNaturals stevia packets. Could I substitute that for the liquid?
Stacey – Sure! Although I have never purchased the packets before and have no idea what the wet to dry substitution is. However, the company should have that information on their website. I hope you enjoy it!
This is sooooo yummy i made one for myself and then had to make one for my sister to take to work with her! We both thoroughly enjoyed it and it filled us up too 🙂
Wanting to make a family sized version probably quadruple the quantity, does that mean I should quadruple the cooking time too? Thanks 🙂
Ayla – No, you’ll have to play around with that a bit. Start out by doubling it, and then do a little at a time after that.