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Blueberry muffin cobbler recipe
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If you can’t wait for dessert, try this brilliant microwave blueberry creation. It’s ready in 5 minutes and all you need is a mug. A super easy, quick and fruity mug cake recipe when you're in need of a speedy treat. See method
Ingredients
- 85g blueberries (roughly half a mug)
- ½ lemon, juiced
- 1 tbsp butter or sunflower oil spread
- 1 tbsp maple syrup or honey
- 4 tbsp self-raising flour
- 1 tbsp milk
- pinch flaked almonds
- small scoop vanilla ice cream, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1600kj
378kcal
19%
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Fat
10g
14%
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Saturates
2g
10%
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Sugars
12g
13%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 69.9g
Protein 6.7g
Fibre 5.4g
Method
- Put the blueberries in a microwaveproof mug and stir in the lemon juice. In another microwave-proof mug, microwave the butter on low to melt. Mix in the syrup or honey, then the flour, until smooth. Stir in the milk.
- Spoon the cobbler mix on top of the berries, then scatter with the almonds. Microwave on medium for 3 mins, until puffed up. Leave to cool for 2 mins, then top with the ice cream.
Cook's tip: Cover your microwave plate with a sheet of kitchen paper to catch any spills, as the blueberries will release some juice as they cook.
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