That looks like a delicious, cozy Blueberry Mug Cake (or a small-batch ramekin cake). It’s the perfect quick treat when you want something warm and sweet without baking an entire tray.
Based on the golden-brown edges and the way those blueberries have burst, here is a reliable recipe to recreate it.
🕒 Prep time: 2 mins | Cook time: 1-2 mins
🛒 Ingredients
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1/4 cup All-purpose flour
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2 tbsp Granulated sugar (adjust to your sweetness preference)
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1/4 tsp Baking powder
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3 tbsp Milk (dairy or plant-based)
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1 tbsp Melted butter or neutral oil
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1/2 tsp Vanilla extract
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Small handful Fresh blueberries (about 6–8)
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Optional: A tiny pinch of salt to enhance the flavor.
👩🍳 Instructions
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Mix Dry Ingredients: In a microwave-safe mug or a small ramekin (like the one in your photo), whisk together the flour, sugar, baking powder, and salt.
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Add Wet Ingredients: Pour in the milk, melted butter, and vanilla extract. Stir until the batter is smooth and no large lumps remain.
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Add the Blueberries: Gently fold in most of the blueberries. Drop a few extra on top for that beautiful visual effect seen in your image.
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Microwave: Cook on high for 60 to 90 seconds.
Note: Every microwave is different. Start with 60 seconds; the cake is done when the top looks set and springy to the touch.
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Cool and Enjoy: Let it sit for at least 1 minute before eating. This allows the steam to finish setting the crumb and prevents you from burning your tongue!
✨ Tips for the Best Result
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Don’t Overmix: Once you add the liquid, stir just until combined. Overmixing can make the cake a bit rubbery.
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Frozen Berries: You can use frozen blueberries, but don’t thaw them first, or they will turn your entire cake purple!
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Toppings: This is excellent with a tiny dusting of powdered sugar or a dollop of whipped cream on top.