Blueberry & Ricotta Mug Cake

I have to say, I’ve never been into the cliche, Pinterest-approved style recipes that every girl and her pre-teen friends can make real quick in their microwaves during a sleep over, but this recipe hit me right in the pride. In the cookbook, “Mug Cakes” by Lene Knudsen, this Blueberry & Ricotta mug cake is one of the single most impressive cakes I have ever made in less than 15 minutes.

If you have a mug and the physical dexterity to stir ingredients together then this is the recipe for you! Pick your favorite mug and get ready for your newest addiction!

Ingredients

  • 1 Slice of Butter (1/2in. thick)
  • 1 egg
  • 2T sugar (or caster sugar)
  • 1t vanilla sugar
  • 1 1/2t ricotta
  • 2-3 pinches of lemon zest
  • 5T all purpose flour
  • 1/2t baking powder
  • 2T fresh blueberries

Preparation

Melt the butter in a bowl in the microwave for ~20seconds.

In a mug, beat in one by one, the egg, sugar, vanilla sugar, ricotta, lemon zest, flour, baking powder, and butter.

Stir in the blueberries.

Cook in the microwave for 1 minute & 40 seconds.

Keep in mind, a typical mug may cause the batter to run over while cooking, so perhaps use a second mug to split the recipe between them. But this will likely be a trial by error situation.

***PRO TIP*** When zesting anything, only zest deep enough to take the color off the peel. This will keep it from tasting bitter. ALSO, keep your knuckles well above the zester or cheese grater. Ain’t nobody got time for bloody knuckle slices in ya food.

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By; Sam Martinez, DTR

Purdue University ’15

Cooking Instructor

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