Makes 4
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Dessert doesn’t get any easier than popping some basic baking ingredients and a couple of blueberries into ramekins (or a mug). Once the microwave has sounded it’s celebratory ding, you’ll have yourself a sweet, gooey, and super indulgent mug cake, easily elevated with a scoop of good ol’ vanilla ice-cream.


  • ⅔ cup self-raising flour
  • ⅔ cup plain flour
  • 1 cup milk
  • ⅔ cup caster sugar
  • 125 g unsalted butter, melted, cooled
  • 1 tsp vanilla essence
  • ½ cup frozen blueberries
  • Double cream, to serve
  • Fresh blueberries, to serve

In a bowl, whisk self-raising flour, plain flour, milk, sugar, melted butter and vanilla together, until combined. Fold blueberries through.


Divide mixture evenly between four 1½ cup ramekins. Arrange ramekins on microwave turntable. Microwave on high (100 per cent) for 3½ mins, until cake is cooked when a skewer inserted in the centre comes out clean.


Set aside 5 mins. Serve topped with a dollop of double cream and extra blueberries.

TIP If liked, serve sprinkled with toasted muesli for a crumble-style topping.

Photo: bauersyndication.com.au

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