Spring-Inspired Lemon Blueberry Mug Cake
- 1 egg
- 3 tbsp. lemon juice
- 3 tbsp. coconut sugar
- 1/4 tsp. baking powder
- 3 tbsp. almond flour
- 2 tbsp. all-purpose flour (gluten-free 1:1 flour can be used)
- 2-3 tbsp. blueberries (frozen blueberries can be used)
In a microwave-safe mug or small bowl, whisk together the egg and lemon juice.
Stir in the dry ingredients.
Top the batter with blueberries.
Microwave the mug cake for 1 1/2 - 2 minutes.