Blueberry Crumble Mug Cake Recipe

Turn off the oven and put away the pots and pans — you don’t need to be a pastry chef extraordinaire to make this delicious blueberry crumble recipe. All you need is a microwave and a mug! Packed with antioxidant-rich berries and a crunchy oat topping, this single serving dessert can be prepared in under 10 minutes. Unlike a traditional crumble, we used sugar sparingly and swapped coconut oil for butter. (Healthier substitutions for the win!) And the payoff is in the pudding: You’ll have a go-to gluten– and dairy-free mug cake that you’ll want to make over and over. In moderation of course.

RELATED: 15 Guilt-Free Mug Cake Recipes

Blueberry Crumble Mug Cake Recipe
Photo by Carmen Sturdy

Blueberry Crumble Mug Cake Recipe


Serves 1

Prep time: 8 minutes
Cook time: 2 minutes


3/4 cup mixed berries (blueberries, raspberries or blackberries)
1/2 teaspoon sugar or other sweetener
1/2 teaspoon lemon juice
2 tablespoons rolled oats
1 tablespoon gluten-free flour (or regular flour)
1/2 teaspoon cinnamon
1/2 tablespoon coconut oil, melted
Frozen yogurt or ice cream, optional


  1. In a bowl, toss the berries with sugar and lemon juice. Fill a microwave-proof mug to just below the rim with berries (the amount of berries may vary depending on the size of your mug).
  2. Microwave the mug for approximately 45 seconds until the berries become tender and the sauce begins to thicken. Watch it closely to make sure it doesn’t boil over!
  3. In another bowl, stir together the oats, flour, cinnamon and coconut oil. Spoon the mixture on top of the berries and microwave the mug for another 30 to 45 seconds.
  4. Serve with a scoop of ice cream or frozen yogurt if desired.

RELATED: 15 Delicious, Healthier Dessert Recipes You’ll Love (All Under 150 Calories Each!) 

For more recipes from Carmen, visit

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