skish
IT

Buckwheat blueberry mug cake

A gluten-free mug cake with blueberries that turn jammy as it cooks.

  • 6 min
  • 1 serving
  • Vegetarian
  • American cuisine
Open in the app
Buckwheat blueberry mug cake

Per serving

Calories
253 kcal
Protein
11.7 g
Carbohydrates
39.4 g
Fat
6.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Buckwheat flour30 g
  • Eggs1
  • Plain nonfat yogurt40 g
  • Brown sugar10 g
  • Blueberries40 g
  • Baking powder2 g
  • Vanilla extract2 ml

Contains: lactose, eggs,

In season: June – September

Method

  1. Rinse the blueberries and pat them dry with kitchen paper.
  2. In a large microwave-safe mug beat the egg with the yoghurt, the brown sugar and the vanilla extract using a fork.
  3. Stir in the buckwheat flour and the baking powder until there are no lumps.
  4. Fold half the blueberries into the batter and scatter the rest on top.
  5. Microwave at 800 W for 90–100 seconds, until the cake has risen and is firm in the centre, and let it rest for 1 minute.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play