We often make one of the kids’ favorite banana bread around here–probably 3 times a month. It’s super yummy. I love it so much that eating it in moderation is tough but making it sugarless has been voted a no-go by a few.
I decided that we needed to switch things up today but I didn’t feel like dirtying up my muffin pan. I came across this Blueberry Muffin Mug Cake recipe. I’ve tried mug cake before and it did not turn out well but this girl seemed to be a success so I tried X’s 5. I had to switch up the time a few times — it cooked anywhere from 2 minutes to 3 minutes. I also cheated on my milk and nuked it for a few seconds and my butter wasn’t totally cooled. Oh, and my blueberries weren’t fresh either but they were thawed! My kids devoured these. I devoured this. I wish I knew how to take beautiful artful food pictures but I don’t so here’s just the how to’s below:
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk, at room temperature
- 2 tablespoons salted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- Scant 1/4 cup fresh blueberries
- Coarse sparkling sugar, optional garnish
- In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
- Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.