This Blueberry Mug Cake is soft, moist and packed with lemon and juicy blueberries. A healthy and easy single-serving dessert that you can throw together in no time. Only a handful of simple pantry ingredients that are gluten-free, paleo and refined sugar free.
In a large heat-safe mug or ramekin, add ghee or coconut oil & heat in microwave for 10-15 seconds or until just melted.
Add maple syrup, lemon juice, lemon zest & vanilla and stir with a fork or a small whisk.
Crack in egg and whisk until smooth. Add flour and baking powder & mix until batter is combined and has no clumps. Gently stir in half of the blueberries then press in the rest on the top.
Microwave for 90-100 seconds or until set (depending on your microwave).
Optional: Add toppings of choice / drizzle with melted coconut butter