These Blueberry Mug Cakes are sweet like blueberry pancakes and oozing with jammy blueberries! They are the perfect instant desserts or the perfect treats when you only want small batch! If that wasn't enough, it takes a few minutes to make! Best yet, these mug cakes are gluten free, eggless, nut free can easily be vegan!
These Blueberry Mug Cakes couldn't be any easier to make! They're little eggless cakes that whip up in just 5 minutes! No oven time required! With just 3 minutes of prep and 2 minutes to cook, this is the perfect dessert in a pinch!
For more microwave desserts, try my Chocolate Chip Mug Cake, my Microwave Chocolate Chip Cookie, my Cocoa Pebble Treats, or my "Oreo" Fudge.
Reasons to Love These Blueberry Mug Cakes
- Allergy Friendly- These mini blueberry cakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cakes are so super soft and delicious.
- Easy To Make- They take 5 minutes to make!! No oven!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Light Brown Sugar- Helps us add moisture to the cakes since there are no eggs.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vegetable Oil- In this recipe we use oil instead of butter or a vegan baking stick. For more butter-free recipes, check out my Olive Oil Cookies!
- Blueberries- Only use fresh blueberries instead of frozen. The frozen make the cakes into a wet mess.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Cakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use ¼ packed cups of AP flour (42 grams).
- Make sure to use 3 tablespoons of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Mug Cakes
Here are the step by step instructions to make these mug cakes!
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, light brown sugar, baking powder and salt until combined.
Step 2: Pour In The Wet Ingredients
Whisk in the milk, vegetable oil and the vanilla until combined. If it gets too thick, switch to a spatula.
Step 3: Fill The Ramekins and Add Blueberries
Divide the batter equally between two ramekins and smooth the tops.
There should be about 2.5 tablespoons of batter in each ramekin.
Sprinkle 1 tablespoon of blueberries on top of each batter. Gently press down so the blueberries stick but do not submerge.
Step 4: Cook in the Microwave
Pop the ramekins both into the microwave and heat on high for 1 minute and 40 seconds.
The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean.
If they're still raw after the 1 minute 40 seconds, continue to heat in 15 second increments until cooked.
Expert Baking Tips
- Use Packed ¼ cup of Flour- Normally in baking we do not use packed flour but when working with gluten free, I've found using packed works best to help the baked goods keep their shape. You must use packed in the recipe but it's even better to use the exact gram measurement (42 grams).
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the ramekins, gently smooth the tops with a butter knife or the back of a small spoon, prior to baking.
- Cook Them Together- The cook time on the recipe card is for both cakes cooked together in the microwave. The recipe makes two. If you did one at a time, the cook time would be different.
Recipe FAQs
These little cakes are really are best fresh. I advise making them the same day.
This recipe makes 2 cakes in two 4 inch ramekins
Yes. Cook them at 350 degrees Fahrenheit for about 15 minutes or until the tops are golden, risen and springy when carefully poked and a toothpick inserted comes out clean.
If not eating right away, use a spatula to gently lift the cakes out of the ramekins and wrap them in aluminum foil.
Keep them wrapped at room temperature until ready to consume. If desired, warm in the microwave (not in the foil) for about 5 seconds. Don't warm for more than a few seconds or it will be rubbery and be careful not to burn yourself.
These blueberry mug cakes are meant to be eaten the same day. I do not recommend freezing them.
Other Easy Cakes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Blueberry Mug Cakes
Ingredients
- ¼ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoon light brown sugar , packed
- ¼ teaspoon baking powder
- 1 pinch kosher salt
- ¼ cup milk
- 1.5 tablespoon vegetable oil
- ¼ teaspoon pure vanilla extract
- 2 tablespoons fresh blueberries
Instructions
- In a medium small bowl, whisk together the ¼ cup gluten free flour, the 2 tablespoons light brown sugar, the ¼ teaspoon baking powder and the 1 pinch of kosher salt until combined.
- Whisk in the ¼ cup milk, the 1.5 tablespoons vegetable oil and the ¼ teaspoon pure vanilla extract until combined. If it gets too thick, switch to a spatula.
- Divide the batter equally between two ramekins. There should be about 2.5 tablespoons of batter in each ramekin. Smooth the tops of the batter with a small knife or the back of a tiny spoon.
- Sprinkle 1 tablespoon of fresh cleaned blueberries on top of each batter. Gently press down so the blueberries stick to the batter but do not submerge.
- Pop both ramekins in the microwave and cook for 1 min 40 seconds. The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean. If they're still raw after the 1 minute 40 seconds, continue to heat in 15 second increments until cooked.
John
These came out super delicious and were so easy to make!