Blueberry Lemon Yogurt Mug Cakes (Printable version)
Bright flavors of lemon and blueberry meet creamy yogurt in these simple single-serve mug cakes.
# What you need:
→ Batter
01 - 4 tablespoons all-purpose flour
02 - 1/4 teaspoon baking powder
03 - 2 tablespoons granulated sugar
04 - 1/8 teaspoon sea salt
05 - 1/4 cup plain Greek yogurt
06 - 1 large egg
07 - 1 tablespoon unsalted butter, melted
08 - 1 teaspoon finely grated lemon zest
09 - 1/2 teaspoon vanilla extract
→ Filling
10 - 1/4 cup fresh blueberries
# How to Make It:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, granulated sugar, and sea salt until thoroughly combined.
02 - In a separate bowl, whisk together Greek yogurt, large egg, melted unsalted butter, lemon zest, and vanilla extract until smooth.
03 - Add the wet ingredients to the dry ingredients and stir until just combined, ensuring not to overmix.
04 - Divide the batter evenly between two standard 12-ounce microwave-safe mugs. Gently fold in fresh blueberries into the center of each portion.
05 - Microwave each mug individually on high for 1 minute 15 seconds to 1 minute 30 seconds, or until the cake has risen and set but is still moist.
06 - Allow cakes to cool for 2 minutes before serving warm.
# Expert Advice:
01 -
- Uses fresh or frozen blueberries so you can make it year round
- Bright lemon flavor combines with creamy yogurt for a really moist cake
- One mug and just a spoon needed which makes cleanup a breeze
- Ready in under ten minutes
02 -
- Blueberries are a powerful source of antioxidants
- Greek yogurt not only adds richness but also an extra boost of protein
- This recipe is easily doubled if friends show up at breakfast
03 -
- Do not overmix or the cake will be dense just stop as soon as you see the flour disappear
- Watch your microwave closely as every model cooks a bit differently start with one minute
- Be generous with lemon zest for extra aroma and flavor