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Vegan lemon blueberry mug cake with lemon glaze in a mug

Vegan Lemon Blueberry Mugcake (Microwave, 5 minutes)

A soft, zesty vegan lemon blueberry mug cake with jammy berries and lemon glaze, ready in the microwave in about five minutes.
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Prep Time 3 minutes
Cook Time 1 minute
Resting Time 1 minute
Total Time 5 minutes
Servings 1 mugcake

Ingredients
  

Mug Cake Batter

  • 8 tablespoons All-purpose flour
  • 3 tablespoons Superfine (granulated) sugar
  • ½ teaspoon Baking powder
  • a pinch of salt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 6 tablespoons Oat milk (room temperature)
  • 3 tablespoons Avocado oil (any neutral oil)
  • ½ teaspoon Vanilla extract
  • 4 tablespoons Blueberries

Lemon Glaze

  • 2 tablespoons Powdered (icing) sugar
  • 1-2 teaspoon fresh lemon juice

Instructions
 

  • Add the flour, sugar, baking powder, salt, and lemon zest directly into your mug. Stir until combined.
  • Add the plant milk, oil, lemon juice, and vanilla extract. Mix until just combined. Don’t overmix. Small lumps are fine.
  • Spoon the blueberries evenly over the surface of the batter. Do not stir them in.
  • Microwave power 1200 W for 80 seconds. Please adjust time according to power of your microwave.
  • The cake is done when the edges look set and the top looks just barely dry - the blueberries will look burst and jammy.
  • Let the cake rest for 1 minute after microwaving.
  • In the meantime, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  • Spoon the lemon glaze generously over the warm cake, letting it run between the blueberries and pool around them.

Notes

Mug : at least 300 ml (10 oz)