Ingredients
2 tablespoons soft butter
1 medium egg
1 tablespoon semi-skimmed milk
1 teaspoon vanilla extract
3 tablespoons light brown sugar
4 tablespoons self-raising flour
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons fresh blueberries (you can use raspberries if you’d prefer, or even some pear and chocolate!)
1/2 teaspoon demerara sugar
Method
Place the butter in a 350ml mug and microwave for 10-20 seconds until melted.
Add the egg, milk and vanilla to the mug and beat with a fork until thoroughly combined.
Add the sugar, flour, cinnamon and salt and beat again until smooth. Fold through half the blueberries and then top with the remainder.
Cook in the microwave for 2 minutes 20 seconds @ 600W, 2 minutes @ 800W or 1 minute 40 seconds @ 1000W.
Sprinkle over the demerara sugar and serve while it is still a little warm.
Adapted from
This recipe has been taken from Mug Cakes: 40 Speedy Cakes to Make in a Microwave by Mima Sinclair