This Lemon Blueberry Mug Cake is the perfect way to welcome Spring! It’s light and fluffy, and exploding with flavor. Warm blueberries encased in a lemony sponge burst with sweetness in each bite!
Garnished with whipped cream or a dusting of Swerve Confectioner’s sugar, this Lemon Blueberry Mug Cake is even fancy enough to serve to company. It’s a treat that works well for special diets, too, as it’s a THM S that’s gluten-free, keto, and can easily be made dairy free by replacing the teaspoon of butter with coconut oil.
Initially, I tried making this Lemon Blueberry Mug Cake with a greater amount of coconut flour to cut down on the caloric density of the almond flour, but the texture felt gritty in the mouth. I reworked the ratio of wet to dry ingredients, and was able to use just two tablespoons of almond flour and half a tablespoon of coconut flour for a fluffy cake texture that doesn’t feel heavy or greasy.
If you’re an even crazier lemon fanatic than I am, you can add lemon zest to this recipe, and even a quarter teaspoon of Baobab powder to enhance the citrus-y taste (and Vitamin C!).
I used frozen blueberries in this recipe, but fresh work too. Use raspberries, black raspberries, cranberries, chopped up strawberries, or a combination of them for different twist!
Since healthy fats are the star of this Lemon Blueberry Mug Cake, you can garnish it with a squirt of whipped cream and not worry about crossing fuels.
This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It's light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert. You can use fresh or frozen blueberries (or any berry) in this Lemon Cake. Gentle Sweet can be substituted for xylitol in half the amount, or Super Sweet in a quarter of the amount. Lemon Blueberry Mug Cake | THM: S, Keto, GF
Ingredients
Instructions
Notes
Want to make a bigger Lemon Cake?
Try this favorite on for size!
Do you have any suggestions for subbing Baking Blend for the almond & coconut flours in this recipe?
I would also like to know 🙂
I was just wondering the same thing!
I tried it with 3 Tb of baking blend and it worked great!
Would just egg whites work for this?
Instead of xylitol, how much swerve wou is use!
Made this this morning! Was yummy! Next time I’m going to add a tsp of vanilla extract ❤️
This recipe is delicious! The only change I made was that I used vanilla in place of the lemon extract. It only took a minute and 10 seconds in my microwave oven. To serve I topped it with sliced fresh strawberries and a drizzle of heavy whipping cream instead of whipped cream. It turned into almost a bread pudding, honestly so delicious! Also, I forgot to add my grated lemon peel so I put a pinch of the graded peel on top before I served it with the strawberries and cream.
I didn’t change anything except the sweetener. I don’t tolerate xylitol very well & I didn’t have gentle sweet so I used 1 & 1/2 tsps of pyure instead. It came out delicious! I definitely will be making this again & again. Thanks!
Wondering if you could make these ahead and refrigerate?
Can’t wait to try this! Just to clarify: the butter/oil should be melted first? Thx
Can someone provide the macros to me for the lemon blueberry mug cake?
This was yummy! Used Lanko sweetener 1/4 T, subbed vanilla extract for the lemon extract (none in the house), and used a mix of frozen berries.