Blueberry & Lemon Mug Cake
Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 2 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
2
- 1teaspoons vanilla extract
- 1 banana, mashed
- 1 cup frozen blueberries, reserve a few for topping
- 1tablespoons maple syrup
- 2tablespoons light Greek yoghurt
- 1/3 cup wholemeal flour
- 1/2teaspoons baking powder
- 1 lemon, zest only
- 1 free range egg
Nutrition per serving
1240kJ / 297Cal
1240 Kilojoules or 297 Calories
14% of daily energy intake*
Protein
8.4grams
Fat
6.3grams
Carbs
51.5grams
Sugars
33.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Combine all ingredients (except reserved blueberries) and divide between 2 microwave-proof mugs and microwave for 90 seconds.
Step 2 of 2
Scatter reserved blueberries on top. Microwave for a further 40 seconds or until cooked through. Serve warm.
Categories
- Pescatarian
- Mug cake
- Low saturated fat
- Seafood free
- Low salt
- Blueberry
- Tree nut free
- Healthier Easier
- Lemon
- Winter
- Sesame free
- Quick & easy dessert
- Desserts
- Microwave
- High tea
- High fibre
- North American
- Soy free
- Vegetarian
- Low fat
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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