Lemon Blueberry Mug Cake

By Jeanne Petrucci

Posted April 3, 2018

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Lemon Blueberry Mug Cake

Name: Lemon Blueberry Mug Cake
Prep time: PTM
Ingredients: 3 tablespoons almond flour; 2 tablespoons coconut flour; 1 tablespoon flaxseed meal; u00bc teaspoon baking powder; u00bd tablespoons lemon zest; Pinch of sea salt; 1 egg; 2 tablespoon maple syrup; u00bc teaspoon vanilla; 2 tablespoons coconut oil, melted; 1 teaspoon lemon juice; u00bd cup wild blueberries; 2 teaspoons water

Breakfast, Snacks

April 3, 2018

Ingredients

3 tablespoons almond flour

2 tablespoons coconut flour

1 tablespoon flaxseed meal

¼ teaspoon baking powder

½ tablespoons lemon zest

Pinch of sea salt

1 egg

2 tablespoon maple syrup

¼ teaspoon vanilla

2 tablespoons coconut oil, melted

1 teaspoon lemon juice

½ cup wild blueberries

2 teaspoons water

Directions

PREP:

1Spray mug with nonstick spray.

MAKE

1Combine almond flour, coconut flour, flaxseed meal, baking powder, lemon zest, chia seeds, poppy seeds and sea salt in a bowl and mix until combined.

2Add egg, maple syrup, vanilla, melted coconut oil and lemon juice and mix until batter is formed.

3Pour in blueberries and gently fold into batter.

4Add 2 teaspoons of water to batter and mix in.

5Pour into mug and microwave for 2 minutes.

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Jeanne Petrucci

Lemon Blueberry Mug Cake