Blueberry Lemon Mug Cake

I love blueberries and I especially love a blueberry lemon combination!

It’s just so fresh tasting! The herby flavor of lemon with sweet blueberries is so refreshing and delicious.

This recipe is low carb, gluten free and high protein!

This couldn't be easier and it takes a minute or less to bake in the microwave or can be baked in the oven for 15-20 minutes

Honestly, this mug cake is so good and so healthy I can’t decide if I prefer it for breakfast, as a snack or for dessert!!

Don’t you just love a recipe that is so good either way?

Blueberry lemon Mug Cake

Ingredients:

3 Tablespoons Almond flour

1/4 teaspoon baking powder

1 teaspoon lemon zest

1 large egg

1 Tablespoon avocado oil

1 teaspoon vanilla

1 teaspoon maple syrup

2 tablespoons fresh blueberries

Directions:

Combine almond flour, baking powder and lemon zest in a bowl. Stir. Add the egg, avocado oil, vanilla. Stir. Add maple syrup and fold in blueberries. Pour into microwave safe mug or ramekin. Microwave for 45-60 seconds until center is set. This can also be baked in a conventional oven at 350 for about 15-20 minutes, or until center is set.

Enjoy!!