Lemon and Blueberry Egg Mug Cake

Make lemon and blueberry egg mug cake, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
25 g Rolled oats (Dry weight.)
1 large, about 55 g Egg
40 g Greek yogurt, 0% fat
40 g Blueberries
Of half a lemon Lemon zest
Half a teaspoon Baking powder
To taste Granulated sweetener
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Beat the egg and yogurt together in a large mug, then grate in the lemon zest.
2. Stir in the oats, baking powder, sweetener and salt, then fold in the blueberries.
3. Microwave on full power for ninety seconds to two minutes until risen and set. The blueberries will have burst; leave it a minute, as they are hot.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lemon-blueberry-mug-cake

AI-generated images illustrating the recipe.

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