Snack

Lemon and Blueberry Egg Mug Cake

Name: Lemon and Blueberry Egg Mug Cake
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 25 g Rolled oats; 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

Oats, an egg and Greek yogurt with lemon zest and a handful of blueberries, cooked in a mug. 217 kcal.

Calories: 217kcal
Protein: 14g
Fat: 7g
Carbs: 22g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
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.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Rolled oats25 g
Dry weight.
Egg1 large, about 55 g
Greek yogurt, 0% fat40 g
Blueberries40 g
Lemon zestOf half a lemon
Baking powderHalf a teaspoon
Granulated sweetenerTo taste
SaltA pinch

Method

Beat the egg and yogurt together in a large mug, then grate in the lemon zest.
Stir in the oats, baking powder, sweetener and salt, then fold in the blueberries.
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.

Worth knowing

The yogurt keeps it moist where whey mug cakes go dry, and adds protein without powder. Lemon zest is what makes it taste of something.
Lemon juice curdles the yogurt and thins the batter. Zest only.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.