Emily Tucker

Blueberry Mug Cakes

Emily Tucker2 Comments

Simple was key for this week though as Hayden and I are prepping to go away for the weekend. 

Makes 2 mug-cakes


2 tablespoons butter, softened

2 eggs

2 teaspoons of vanilla extract

5 tablespoons granulated sugar

1 tablespoon honey

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 cup of blueberries (I used frozen)

Powdered sugar for dusting


In a medium bowl, combine all ingredients (except blueberries and powdered sugar) and whisk until batter is smooth. 

Gently fold in blueberries.

Pour batter into mugs, making sure that there is enough room for them to rise, they double in height. 

I used our largest mugs (approx. 16 oz/grande size).

Microwave on high for 90 seconds to 2 minutes, or until done. Microwave cooking times can vary widely, it is best to watch the cooking process. It could be done in 60 seconds. 

Let cakes cool and top with honey or dusting of powdered sugar.