Let’s be real here, sometimes a girl just needs a piece of cake. This Grain-Free Blueberry Lemon Mug Cake is a portion-controlled way to indulge without regret.

To be clear, this is a once-in-a-while thing, and it’s worth every bite. If blueberries aren’t your thing, try our Orange Cranberry or decadent Chocolate versions.

Blueberry Lemon Mug Cake

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Grain-Free Blueberry Lemon Mug Cake

• Total Time: 7 minutes
• Yield: 1 cake 1x

Ingredients

Scale 1x2x3x

• 1 large egg
• 3 tbsp fresh or frozen blueberries
• 2 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp monk fruit sweetener
• 1 tbsp coconut flour
• 2 tsp tiger nut flour
• 1 tsp blanched almond flour
• 1 tsp baking powder
• Pinch of salt

Instructions

1. In a large, microwave-safe mug, add the dry ingredients and stir to combine.
2. In a separate mug or bowl, add the egg, lemon juice, vanilla, and oil and beat together. Add the wet mixture to the dry mixture and mix until smooth, scraping the bottom and sides of the mug frequently.
3. Gently fold in the blueberries.
4. Microwave uncovered for 90 seconds.
5. Let sit for 1 minute, then run a knife around the edge of the cake. Turn out onto a plate and enjoy.

Notes

If you have a high-wattage microwave, check after one minute and watch closely after that.

• Author: Fresh. Out.
• Prep Time: 5
• Cook Time: 2
• Category: Dessert, Mug Cake
• Method: Microwave

Keywords: blueberry lemon cake, mug cake, grain-free

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