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U.S. Highbush Blueberry Council

Blueberry Mug Cake with Lemon Glaze

A personal-size cake at the snap of your fingers – your dreams have come true with this blueberry mug cake with lemon glaze. We can’t stress how simple this is to indulge your sweet tooth wherever you are (looking at you college kids, busy parents and wary travelers). Whip up a blueberry mug cake with lemon glaze for a rich treat anywhere, anytime.


  • 2 Tbs. butter
  • ¼ cup flour
  • 2 Tbs. sugar
  • 1 egg yolk
  • 1 Tbs. milk
  • ¼ tsp. vanilla extract
  • ¼ tsp. baking powder
  • 2 Tbs. blueberries
  • ¼ tsp. chopped crystallized ginger
  • 2 Tbs. confectioners’ sugar
  • ½ tsp. lemon juice


  1. In 12-14 ounce microwave-safe mug, microwave butter until melted.
  2. Stir in flour, sugar, egg yolk, milk, vanilla and baking powder until blended.
  3. Stir in blueberries and crystallized ginger and microwave 1 minute 30 seconds or until cake pulls away from sides. Let stand 5 minutes.
  4. Meanwhile, in small bowl combine confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Number of servings (yield): 1 Mug cake


Per serving:

570 calories

28 g total fat (Sat 17 g, Trans 0 g, Poly 2 g, Mono 8 g)

250 mg cholesterol

140 mg sodium

100 mg potassium

75 g total carbohydrate

1 g dietary fiber

45 g total sugars

7 g protein

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