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Blueberry Coffee Cake: Mug Recipe

January 29, 2017

I love baking, but living in a dorm makes it so difficult. You either have to haul all your supplies down to the community kitchen or maybe you don’t have access to a kitchen (I’m so sorry if that’s you). First semester I baked like crazy, but I was really sick of taking two totes of baking sheets and supplies down 11 floors. That spurred this wonderful recipe.

I was inspired by dozens of recipes online. I must of tried five to ten different types of mug cakes, cookies, pies, breakfasts and more, but this recipe is by far my favorite. It’s sweet, but not guilty sweet. It also includes tons of ingredients you have (or should have) around the dorm. So pull out two mugs. One for your cake and one for the cup of Keurig coffee you’ll drink with it.

Shopping List:IMG_1148.jpg

  • 1/2 cup of Bisquick
  • 1 Tsp of sugar (or substitute)
  • 6 Tbls of non-fat milk
  • 1 Tsp of coconut oil
  • Handful of Blueberries
  • Dash of cinnamon
  • Splash of Vanilla
  • Brown Sugar to taste
  1. Grease your mug and stir together Bisquick, sugar, milk, coconut oil, cinnamon, and vanilla.
  2. Fold in blueberries.
  3. Mix some brown sugar and cinnamon. Sprinkle the mixture on top of the batter. This will make a light and crunchy streusel topping like on a bakery muffin. SO GOOD.
  4. Microwave for 2 minutes and 30 seconds. This part gets tricky. Stop every so often to make sure batter isn’t rising over. You may need more or less time in the microwave depending on your wattage. The brown sugar and cinnamon should be melty and crystalized and the batter should be cooked through.
  5. Make coffee and enjoy!

This cake is perfect for Sunday mornings. You can also cut the Bisquick, sugar, and milk doses in half if your mug is smaller or you’d like less cake. Hopefully all these ingredients are handy in your dorm. Coconut oil is such a good investment (especially when you run out of makeup remover). Maple syrup can be substituted for vanilla if you don’t have any handy. I hope you enjoy this recipe. I certainly have been.

*CHEERS*

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