Yummy Microwave Blueberry Mug Cake

photo by AcadiaTwo



- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 1-2
ingredients
- 4 tablespoons whole wheat flour
- 4 tablespoons Splenda sugar substitute
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 -2 tablespoon fresh blueberries
- 5 tablespoons nonfat milk
directions
- Take a coffee mug and add the flour, splenda, brown sugar and baking powder. Mix the ingredients together.
- Add the milk and stir. Continue adding more milk and stirring until it looks like cake batter.
- Add a handful of blueberries and stir them inches.
- Place mug in the microwave.
- Microwave on high for 2-3 minutes, depending on your microwave's wattage. I sometimes microwave for 1.5 minutes and cake comes out with a nice sauce.
- Enjoy!
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Reviews
-
I halved the baking soda, cut the sugar down a little bit, and replaced the blueberries with strawberries. Because I didn't have milk in the house, I used three tablespoons half and half and two of water. Then, I cooked it for 1 minute, 45 seconds. It almost--but didn't-- spilled over my largest mug, and came out just a bit undercooked-- a little like a bread pudding.<br/><br/>And it was delicious! Without a doubt best microwave cake I've tried yet.
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Three stars because it was good but I made a lot of changes. Changes: half ww and half white flour, 3 Tbsp Splenda, and 1/4 tsp baking powder. Seemed plenty sweet with less of the sweetener, so I won't use more than that. I used a 16 oz measuring cup as my mug and am glad I did because it bubbled up almost to that 2 cup mark! I cooked it 2 1/2 minutes and it was still a little gooey at the bottom, but that may be just my microwave. All of that being said, great use for the blueberries sitting in my fridge and a quick healthy snack for me- thanks!
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Wonderful little cake! I didn't have any problems with it making a mess in my microwave. I did alter it a bit. I put in the 4 Tbs ww flour, 2 Tbs of turbinado sugar, 1 Tbs brown sugar, 1/4 tsp baking powder, a pinch of salt, 4 Tbs milk and about 1 tsp blueberries. After sprinkling it with a little bit of sugar, I cooked it exactly 2 minutes on high in a medium sized mug. I will definitely try this again.
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This cake is amazing with a few modifications. I halfed the recipe and quartered the baking powder and had a nice cake that did not explode. (I also just in case used a quart glass measuring cup.) Since I did not have whole wheat flour or splenda I substitured regular sugar and AP flour straight in. Those who like a batter less sweet may want to cut down the sugar if you try this method. Overall, this is def a quick cake I would make again
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Tweaks
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I made this recipe this morning, but I made it more like a blueberry muffin instead of cake (i.e. not so sweet). To do this, I just left out the Splenda. This turned out really good, and I will definitely make it again. However, I think next time I will experiment a bit more and add some vanilla and cinnamon.
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