This blueberry lemon cottage cheese mug cake blends cottage cheese, egg, oats, lemon juice, and blueberries into a quick single-serving bake. The cottage cheese becomes smooth when blended, while lemon and blueberries give the mug cake a bright fruit flavor.
Microwave strength and mug shape can change the cooking time. Use a roomy microwave-safe mug so the mixture has space to rise, and check that the center is set before eating.
Ingredients
- 1/4 cup non-fat cottage cheese
- 1 egg
- 1/4 cup oats
- 1 tablespoon lemon juice
- 1/4 cup blueberries
Instructions
- Add the cottage cheese, egg, oats, and lemon juice to a blender.
- Blend until the cottage cheese is smooth and the oats are finely broken down.
- Pour the batter into a microwave-safe mug, leaving room at the top.
- Fold most of the blueberries into the batter and place the remaining berries on top.
- Microwave for approximately two minutes, watching the mug near the end of cooking.
- Check that the center is set and no liquid egg remains. If needed, continue microwaving in short intervals.
- Let the mug cake stand for a minute before eating because the mug and fruit can be very hot.
Mug Cake Tips
A wider mug generally cooks more evenly than a narrow, deep one. Place the mug on a microwave-safe plate to catch any overflow. If using frozen blueberries, the batter may need a little additional cooking time because the fruit lowers its temperature.
The finished cake will be moist rather than identical to a flour-based cake. Avoid overcooking, which can make the egg and cottage cheese rubbery. Allowing it to rest briefly after microwaving helps the center finish setting and makes the texture more consistent.
Blend the batter immediately before cooking so the oats remain evenly suspended. Lemon juice adds brightness, but its acidity can make the mixture look slightly separated before cooking; thorough blending brings it back together. Eat the mug cake from the mug or turn it onto a plate after it has rested.
