Almond Blackberry Mug Cake

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Almond Blackberry Mug Cake

Buttery almond cake, studded with juicy blackberries and finished with sliced almonds. A cozy, bakery-style treat in about a minute.

Almond blackberry mug cake topped with sliced almonds and blackberries
Hands-on: 5 min Cook: 60–70 sec Yield: 1 mug cake Allergens: Tree nuts (almond)

Ingredients

  • 4 tbsp all-purpose flour (¼ cup)
  • 3 tbsp sugar
  • ⅛ tsp baking powder
  • Pinch fine salt
  • 3 tbsp milk (or almond milk)
  • 1 tbsp neutral oil
  • 1 tbsp almond butter, stirred
  • ¼ tsp almond extract
  • 3 blackberries, halved (about 2–3 tbsp)
  • Optional: 1 tsp sliced almonds for topping
Berry prep: Halve larger berries so they heat evenly and don’t sink to the bottom.

Step-by-Step

  1. Mix dry. In a 12–14 oz microwave-safe mug, whisk flour, sugar, baking powder, and salt.
  2. Whisk wet. Add milk, oil, almond butter, and almond extract; stir until smooth.
  3. Fold fruit. Gently fold in blackberry halves; sprinkle sliced almonds on top.
  4. Microwave. Cook on HIGH 60–70 seconds (adjust for wattage) until set at the edges and just moist in center.
  5. Rest & enjoy. Let stand 1–2 minutes; serve warm.
Wattage guide: 1100–1200W: 55–65 sec · ~900W: 70–85 sec.

Serving Ideas

  • Dust with powdered sugar and add a few fresh berries.
  • Top with a spoon of vanilla yogurt or whipped cream.
  • Pair with a Brown Sugar Shaken Espresso for cafĂ© vibes.

Variations & Swaps

  • Lemon-almond: Add ½ tsp lemon zest; swap milk for buttermilk for tang.
  • Chocolate-almond: Stir in 1 tsp cocoa powder and a few mini chocolate chips.
  • Gluten-free: Use a 1:1 gluten-free baking blend.
Yield1 serving
Total Time~6 minutes including mixing & resting
StorageBest warm. Cover and refrigerate up to 1 day; rewarm 10–15 sec.
Equipment12–14 oz microwave-safe mug; fork or mini whisk.