What do you do when you go to the farmer’s market and find the most beautifully plump blueberries? You buy a ton of them and make blueberry cobbler mug cake. Yes, it’s hot out and the beginning of August. When the oven is out of the question, mug cakes are perfect. a minute and 30 seconds and you’ve got yourself a blueberry cobbler mug cake. It doesn’t get any better than this.
I was tempted to call these fruit on the bottom mug cakes, but I went with the good ol’ trusty [insert fruit name here] cobbler mug cake. I feel like that would be something more search worthy anyhow.
Even with the blueberries in the bottom of the cup for a little over a minute and a half some of the blueberries pop and release the beautiful purple juice. Others remain whole, which is exciting for me. The blueberries could easily be substituted. Feel free to use blackberries or raspberries instead.
Blueberry Cobbler Mug Cake
- 1 + 1/2 T. granulated sugar
- 1/2 T . all-purpose flour
- 1/2 cup fresh blueberries
- 1 tsp . milk
- sprinkle of cinnamon
- sprinkle of sugar
- In the bottom of your mug, add in the granulated sugar and flour. Stir to combine.
- Add in the blueberries and milk. Stir to cover the blueberries with the sugar/flour mixture.
- In a small mixing bowl, add in the melted butter, sugar. Stir to combine.
- Add in the vanilla bean paste, vanilla extract and milk. Stir.
- Add in the flour and baking powder. Stir until incorporated.
- Pour the cobbler mixture on top of the blueberries.
- Sprinkle the top of the batter with cinnamon and sugar.
- Place in the microwave. Heat for 1 minute and 35 seconds. I have a 900 watt microwave.
- Let cool slightly and eat.