Blueberry Mug Cake serves fresh blueberries swirled in an easy microwavable mug cake. Mix, cook, enjoy!
Welcome to another fun Festive Foodies Event!
This week is dedicated to recipes using ingredients found at a local farmer’s market. This can include, meats, fruits, vegetables, honey, syrups, jams, nuts, herbs, spices, etc.
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
I often praise all the fresh vegetables I find at local farm stands and farmer’s markets throughout our area. Lots of salads like my Garlic Broccoli Slaw.
As a rule, I don’t buy a lot of fresh fruit. Don’t get me wrong, I love it. I just never seem to eat it fast enough. Except maybe for berries. I’ll toss blueberries in yogurt or oatmeal.
Or Blueberry Oatmeal Pancakes.
Then there’s Blueberry Strawberry Sherbet, smoothies and baked goods.
Like this Blueberry Almond Meringue Pie …
and this mug cake.
A simple, quick recipe ready in under 5 minutes! Add some whipped cream, just because ;)!
Remember that the mug will be hot, so be careful when removing from the microwave and while eating.
Blueberry Mug Cake
Ingredients
- 5 tbsp all-purpose flour, divided
- 1/2 tsp baking powder
- 3 tbsp granulated sugar
- 2 tsp unsalted butter, softened
- 4 tbsp milk
- 1/2 tsp vanilla
- 2 tbsp fresh blueberries
- cooking spray
Instructions
- In a small mixing bowl, mix together 4 tablespoons flour, baking powder, sugar. Cream in butter.
- In a separate small mixing bowl, mix milk and vanilla. Add to dry ingredients. Stir to mix.
- In a separate bowl, toss blueberries in 1 tablespoon flour. Stir into batter.
- Pour the batter into a large (16-ounce or larger) microwave safe mug, lightly sprayed with cooking spray. Microwave the mug on high for 1 minute 30 seconds until thoroughly baked to a firm, not runny texture. Inserted toothpick will come out clean when baked. Eat immediately.
Notes
Enjoy all these great fresh farm market finds ideas from Festive Foodies!
Thursday Farmer’s Market Week Recipes
- Blueberry Mug Cake by Cindy’s Recipes and Writings
- Dijon Pan Bagnat by A Kitchen Hoor’s Adventures
- Late Summer Trail Mix by The Freshman Cook
- Mini Peach Parfaits by Intelligent Domestications
- Pecan Chocolate Chip Zucchini Bread by Kate’s Recipe Box
- Pickled Garlic Scapes by Culinary Adventures with Camilla
- Shrimp & Corn Salad with Chesapeake Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Smoky Grilled Corn Salsa by Jolene’s Recipe Journal
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