Lemon Blueberry Mug Cake

Mackenzie Burgess, RDN

This Lemon Blueberry Mug Cake is the perfect single-serve dessert. Filled with nourishing ingredients and ready to go in just 5 minutes!

5 from 1 vote

Prep Time 4

Cook Time 1

Total Time 1

Servings 1 mug cake

Calories 200 kcal

Cooking spray
3 tablespoons flour sub oat flour if gluten-free
2 tablespoons Naked Nutrition Lemon Blueberry Protein Powder
2 tablespoons milk of your choice (almond milk, soy milk, dairy milk, oat milk, etc.)
1 tablespoon lemon juice, about 1/2 medium lemon
1 teaspoon lemon zest, about 1/2 medium lemon
1 teaspoon sugar
1/4 teaspoon baking powder
3 tablespoons fresh blueberries, plus more for topping
¼ cup yogurt of your choice, for topping (blueberry yogurt, vegan coconut yogurt, lemon yogurt, plain yogurt, etc.)

Get Recipe Ingredients

Spray a large mug with cooking spray.
Add flour, protein powder, milk, lemon juice, lemon zest, sugar, and baking powder to the mug and mix to combine. Then, fold in blueberries.
Microwave for 75-90 seconds. Then, let cool for 1 minute. Batter should be mostly dry to the touch and have a cakey texture.
Top mug cake with yogurt and more blueberries.

Note: Naked Nutrition's Lemon Blueberry flavor is seasonal so you may not see it on their website until summer.

Serving: 1mug cakeCalories: 200kcalCarbohydrates: 33gProtein: 16gFat: 1.5gSodium: 150mgFiber: 1.5gSugar: 10g

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