Blueberry cheesecake mug cake - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

10 min

Cook Time

2 min

Total Time

12

Equipment

medium mixing bowl
whisk or fork
2 large microwave-safe mugs or bowls

Ingredients

1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) baking powder
1/3 cup (75 mL) milk
1/2 tsp (2 mL) vanilla
3 tbsp (45 mL) salted butter, melted
1/2 cup (125 mL) light cream cheese, softened
1/3 cup (75 mL) icing sugar
1/2 cup (125 mL) 35% whipping cream
1/2 tsp (2 mL) vanilla extract
1 1/2 cup (375 mL) fresh blueberries

Directions

In a bowl, whisk together flour, sugar and baking powder. Pour in milk and vanilla. Start whisking together and whisk in butter until smooth.
Divide among 2 large microwave-safe mugs or bowls. Microwave each mug separately for 45 seconds. Set aside to cool.
Meanwhile, in a bowl, beat together cream cheese and icing sugar until creamy. Whip cream and vanilla to stiff peaks. Stir half of the whipped cream into cream cheese mixture to lighten. Fold in remaining whipped cream until well combined.
Top each cake layer in mugs with whipped cream cheese and blueberries. Repeat layers once.

Tips

Microwaves vary, so if the top of your mug cake is slightly wet, return it to the microwave for 15 second intervals until set on top