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Lemon Berry Mug Cake

Lemon Berry Mug Cake

  • Author: Krista


  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 tablespoons sugar
  • pinch of salt
  • 1 egg
  • 1 tablespoon canola or vegetable oil
  • zest and juice from half a lemon
  • 1/4 cup blackberries (or blueberries or raspberries)


  1. In a microwave-safe mug combine all the dry ingredients – flour, sugar, baking powder and salt. Using a fork stir well and smash out any lumps.
  2. Next, add in the remaining ingredients – oil, egg, lemon zest and juice. Mix well to combine. Then gently stir in all but 3 the berries. Top the cake with the remaining berries.
  3. Place in the microwave, on a paper towel or paper plate (just in case it overflows) and microwave on high for 1 min. Check with a toothpick for doneness. If undercooked, microwave for another 15-30 seconds.
  4. Be careful! The cake will be HOT! Allow to cool for a few minutes before eating. Top with ice cream and enjoy!


I found the best-sized mug is right around 8 ounces. The cake rises but still leaves room for ice cream if you’d like to add any. Feel free to use any sized mug you’d like just know if it’s a large mug, it won’t rise to the top. πŸ™‚

Doubling the recipe – I’ve tried this and the only change is the microwave time. I had to cook for 2 minutes for the cake to cook through.