Lemon Blueberry Mug Cake with Blueberry Buttercream Frosting

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   My sister, Kathi, asked me for more mug cake recipes a couple weeks ago.  It took a while but here is another Sis.  It has a lovely, tart lemon flavor which the glaze just intensifies.  The blueberries burst when you bite into them and that flavor is echoed in the creamy, sweet but not too sweet frosting.  It’s probably a good thing that there’s only two of them because it would be dangerous to have more within reach.  I had to use frozen blueberries, but if you have fresh on hand, feel free to use them instead.  Mixing the lemon zest with the sugar not only imparts the flavor into the sugar itself but it also smells amazing. You’ll see what I mean when you make this.  So let’s get started!

      Lemon Blueberry Mug Cake with Blueberry Buttercream Frosting

Cake:

Zest and juice from 1 large lemon, reserve 1 tsp. juice for glaze

2 Tbs. unsalted butter

1 large egg at room temperature

2 Tbs. milk

1/2 tsp. vanilla

1/4 cup sugar

6 Tbs. self rising flour*

2 heaping Tbs. frozen blueberries, rinsed in cold water, drained and patted dry

Glaze:

the reserved 1 tsp. lemon juice

1 heaping Tbs. powdered sugar

Frosting:

2 Tbs. unsalted butter at room temperature

1 heaping Tbs. blueberry preserves

1/2 cup powdered sugar

1 tsp. heavy whipping cream

small pinch of salt

In a small bowl, combine the lemon zest and sugar.  Mix around with your fingers until it’s fragrant and well combined.  Place the butter in a small mixing bowl and microwave 45 seconds to 1 minute until melted.  Whisk in the egg with a fork until well combined.  Add the milk, vanilla, lemon juice and sugar.  Stir until just combined.  Mix the blueberries with a little flour and fold into the batter.  Divide the batter even between 2 coffee mugs.  Microwave one at a time for 1.5 to 2.5 minutes until the cake pulls away from the mug and looks dry on top.  Mine took 2 minutes.  Set aside to cool.  Meanwhile to prepare the glaze, combine the teaspoon reserved lemon juice with the powdered sugar.  Stir until very well combined.  Spoon over evenly the cakes.  Allow cakes to cool completely before frosting.  Prepare frosting by placing the room temperature butter in a small mixing bowl.  Beat until light and fluffy with a hand mixer.  Add the heaping tablespoon blueberry preserves and mix until thoroughly combined.  Add powdered sugar and salt and mix well with the butter mixture.  Add the heavy whipping cream and mix until light and fluffy.  Frost the mug cakes and ENJOY!

*If you don’t have any self rising flour on hand, just mix 1/2 cup flour, 3/8 tsp. baking powder and a pinch of salt.

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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