Blueberry Muffin Mug cake with Streusel Topping
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
1 min
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Total Time
6 mins
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Servings
1
Blueberry Muffin Mug cake with Streusel Topping
Description
The Blueberry Muffin Mug Cake blends flour, sugar, baking powder, baking soda, milk, vegetable oil, and juicy blueberries into a batter microwaved in a mug for convenience and speed. After cooking until just firm, a streusel topping made by rubbing cold butter with flour, brown sugar, and vanilla extract is sprinkled on to provide a buttery crunch, reminiscent of crumb toppings on baked muffins. The microwaving time varies slightly by wattage, with adjustments made for full doneness.
The cake combines the fruit’s natural sweetness and moisture with a tender crumb from the chemical leaveners and fat, creating a quick, personal dessert or snack. This method eliminates the need to preheat or use oven equipment, making it suitable for those with limited kitchen time or equipment.
Brown sugar can be replaced by white if unavailable. Careful measurements, especially of the baking powder and soda, keep the cake from over-rising or tasting bitter. Letting the cake rest a bit after microwaving improves texture and flavor melding before eating.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
- ⅛ baking powder teaspoon
- 1/16 baking soda teaspoon
- 3 tablespoons milk
- 1 tablespoon vegetable oil
- 1 tablespoon blueberries , fresh or frozen
- streusel topping
- 1 tablespoon butter cold, ½ oz/15g
- 1½ tablespoons all-purpose flour
- 1½ tablespoons brown sugar
- ¼ teaspoon vanilla extract
Notes
- Brown sugar may be substituted with white sugar if preferred or unavailable.
- Measurement conversions include 1/8 teaspoon as half of 1/4 teaspoon and 1/16 teaspoon as a quarter of 1/4 teaspoon.
- Let the mug cake rest briefly after microwaving to help set the texture before eating.
User Reviews
Overall Rating
4.7
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