This recipe holds a special place in my heart because it was created by my great-grandmother, a talented Southern cook. I hope you all take pleasure in it as much as we do.
| Prep Time: | 5 mins |
| Cook Time: | 2 mins |
| Total Time: | 7 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon vanilla sugar
- 1 pinch baking powder
- 3 tablespoons milk
- ½ tablespoon olive oil
- 10 blueberries
- 1 teaspoon confectioners’ sugar
Instructions
- Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter.
- Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners’ sugar.
- You can substitute the vanilla sugar with 1/4 teaspoon of vanilla extract plus 1 teaspoon of sugar.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 126 mg |
| Sugars | 44 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was a bit too sweet but the method works wonderfully. I’ll cut back on the sugar next time.
I’m kind of mystified this worked, but it did! I used gluten free flour and dairy free milk (because: allergies) and it rose and seems to be the right texture, too. Mine took about 1 min 45 seconds to double in size.
It was okay. I didn’t put blueberries in them. I also made one gluten free for my brother.I will not make them again.
It rose a little and I didn’t have blueberries so I used raspberries mine cooked for 3 minutes SO GOOD!!!!!!
I used the vanilla sugar substitution recommended in the footnotes and it was delicious! A very yummy evening snack that was easy and fast to make. Definitely recommend!
A great gluten free dessert with gluten free all purpose flour and 1/8 tsp xanthum gum. It turned out really great!!! My grandson loved it with a dollop of vanilla ice cream on top since everyone else was having strawberry rhubarb crunch with regular flour. He didn’t feel deprived at all!!!! Other than the gluten free flour and xanthum gum, I followed the recipe and it was magic!!!!