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Spiced Lemon and Blueberry Muffin Mug Cake

This delicious Lemon and Blueberry Muffin in a mug is perfect for a breakfast treat!

1 serving

Easy 20 Minutes



For the recipe  Spiced Lemon and Blueberry Muffin Mug Cake

For the cake:

25 g Lightly Salted Butter (1 oz) or margarine
15 ml Milk (1 tbsp) Semi Skimmed
2.5 ml Dr. Oetker Sicilian Lemon Extract (1/2 tsp)
25 g Demerara Sugar (5 tsp) and a sprinkle to decorate
40 g Self-Raising Flour (4 tbsp)
2.5 g Ground Cinnamon (1/2 tsp)
50 g Blueberries (approx 15 Fresh blueberries)
1 Medium Egg




Put the butter or margarine in a 300ml (1/2pt) microwave-proof mug – see tip. Put in the microwave to melt on High power for about 50 seconds.


Add the egg, milk and Lemon Extract to the mug and beat with a fork until thoroughly combined.


Add 5 tsp Demerara sugar along with the flour and cinnamon and beat until smooth. Gently mix in 10 blueberries and sprinkle the rest on top.


Cook in the microwave on High power (850 watt) for about 2 minutes until well risen and springy to the touch – the blueberries will burst and dribble juice down the side of the mug. Or 750w for about 2 minutes 15 seconds. Stand for 1 minute. (Caution, mug will be hot) Remove from the microwave; sprinkle the top with the remaining sugar and leave to cool for about 5 minutes before enjoying warm, straight from the mug.

Nutritional Information for the recipe Spiced Lemon and Blueberry Muffin Mug Cake

Per Serving Per 100 g / ml
Energy 2382 kJ
569 kcal
1110 kJ
265 kcal
Fat 29.04 g 13.51 g
Carbohydrate 62.83 g 29.22 g
Protein 12.01 g 5.59 g