Fresh Blueberry Baking Mix Mug Cake
Sometimes you just need a dessert for on or two people. And you might not want to heat up the kitchen too much. This recipe fills the bill in all theses areas.
I’ve already shared with you that I love the fresh fruit of Summer. I had those blueberries that I used for Wednesday’s post, but I saved the eight I needed for this recipe because I knew that I’d l have and empty nest on Thursday night. Plus, I just had to try this recipe and I still have some of the baking mix I made last month. Several of my friends really enjoy their mid-afternoon breaks. They are often telling me about mug cakes.
I can’t disagree with them. Five to ten minutes and I can enjoy a treat that I’ve baked (so I know it’s gluten-free) with a glass of iced tea or cup of hot tea. This is a wonderful treat for one person. Even better, they are usually big enough to share with just one other person–someone special! Give this a try, you will want to have a couple of these recipes to enjoy or share on a whim!
Happy gluten-free baking!
- 5½ tablespoons baking mix (recipe posted June 29)
- 4 tablespoons sugar
- 3 tablespoons oil
- 3½ tablespoons milk
- 1 splash vanilla
- 8 blueberries
- in a small bowl, combine all ingredients except blueberries. Mix well, until only very tiny lumps of baking mix are visible. If you think you are done, mix a couple more times to be sure all is combined. Add blueberries and stir. Pour into a large mug (about 12 ounces). Cook in the microwave about 2 minutes. Watch and stop for a second if it looks like it will overflow the mug. Cake may look wet on top but be cooke in the center. Check by inserting a knife in the center. If it comes out clean, cake is done. Mine took all of 2 minutes, and I stopped it twice to avoid overflow.
- Let cake cool in cup before eating. Pull out onto a plate. Serves 1 or 2. Tastes great with ice cream on top!