Blueberry Crumb Mug Cake
This is a taste of my childhood! My grandmother used to make a blueberry crumb cake that was my favorite. Snacking on this easy to make mug cake transports me back to sitting in her kitchen.
- 4 tablespoons gluten free flour mix (or all-purpose flour)
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon or pie spice
- 1 pinch salt
- 3 tablespoons milk alternative
- 1 tablespoon oil
- blueberries
- 2 teaspoons gluten-free flour mix (or all-purpose flour)
- 1 teaspoon brown sugar
- 2 teaspoons margarine (or butter)
- 1 pinch cinnamon
Prepare a microwave-safe mug or similar container by wiping the inside with oil. Not absolutely necessary, but makes the mug easier to clean.
- Make Crumb Topping
In a small bowl or ramekin, combine the ingredients for the crumb topping. Work the margarine into the dry ingredients with a fork until you have coarse crumbs. Set aside.
Add dry ingredients for the cake to the mug and mix. I find a small fork works well here.
Add wet ingredients into the dry and mix until lump free.
Add blueberries and mix in.
How many blueberries to add depends on how big they are. I usually drop in 8-12. You can use frozen berries. Don't defrost them.Microwave at full power for 45 seconds
Gently spread the crumbs over the partially cooked cake.
Microwave for an additional 30-45 seconds. Allow to cool slightly before digging in! Enjoy!
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.