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.