You can use berries straight from the freezer, plus a few other basic pantry ingredients, to make an indulgent, rich and fudgy cake with a tangy and sweet berry sauce at the bottom of the mug!
You can also substitute fresh berries for the frozen berries in this recipe. When mixing the berries in the mug with the 1/2 teaspoon flour and 2 teaspoons sugar, lightly break up a few of the berries with a spoon to release some of the juices. Then, microwave them for only 30 seconds, rather than the 45 seconds called for in the recipe.
Be sure to use a microwave-safe mug that holds at least 12 ounces (355 ml) to ensure the mug cake does not overflow. For extra insurance, you can also place the mug on top of a microwave-safe plate to catch any potential drips in the microwave.
To more easily check the sides of the mug cake to see if it's cooked all the way through, here is what I like to do: tilt the mug about 45 degrees and slide a butter knife down between the cake and the mug. Press the cake slightly inward with the knife. This way you can see all the way down to the bottom!
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Keywords: chocolate berry mug cake, berry mug cake