Looking for the perfect sweet but tart treat for two, or a slightly larger treat for one? These lemon blueberry mug cakes are so quick and easy to whip together, and they taste amazing too! I would argue these work just as well for both breakfast and dessert, but no matter when you make it please remember to tag me @mealsbymiri on Instagram so I can see your creation!
Ingredients: (makes 2 small or 1 medium sized mug cake) 50g spelt flour
1tsp baking powder
15g lemon juice
50g unsweetened soy milk
10g sugar (plus a couple pinches to sprinkle on top)
40g fresh blueberries
Mix spelt flour, baking powder and sugar in a bowl. Add lemon juice and soy milk and whisk to combine. Fold in the blueberries. Add the mix to either 1 medium sized ramekin or two small ones (like pictured). Make sure to not overfill, leave about 1-2 cm for the cake to rise. Sprinkle a little sugar on top. Bake at 200 degrees C in a preheated oven f0r 15minutes or longer (depending on the size and thickness of your ramekin) until a toothpick comes out clean. Enjoy!
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