The snack edit 670

Lemon and Blueberry Egg Mug Cake

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

1 serving · 8 ingredients · 3 steps

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Lemon and Blueberry Egg Mug Cake, plated and ready to serve. — The finished recipe. Lemon and Blueberry Egg Mug Cake

Ingredients 1 to 6 for lemon and blueberry egg mug cake arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for lemon and blueberry egg mug cake arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Granulated sweetener. A pinch Salt

Lemon and Blueberry Egg Mug Cake, preparation step 1: Beat the egg and yogurt together in a large mug, then grate in the lemon zest. — Step 1. Beat the egg and yogurt together in a large mug, then grate in the lemon zest.

Lemon and Blueberry Egg Mug Cake, preparation step 2: Stir in the oats, baking powder, sweetener and salt, then fold in the blueberries. — Step 2. Stir in the oats, baking powder, sweetener and salt, then fold in the blueberries.

The finished lemon and blueberry egg mug cake. — Step 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.

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