Lemon-Blueberry Mug Cheesecake

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 1 minute

Not that you’re selfish—but who doesn’t want a dessert all to herself every now and then? Here’s a little something you don’t have to share. This cake-for-one is quick, simple and healthier than most, made from a handful of good-for-you ingredients including fresh, plump blueberries, real lemon juice and zest, plus a heaping scoop of protein powder. The best part? Only one dish is dirtied: this masterpiece is made in a mug!

Lemon-Blueberry Mugcake


Lemon-Blueberry Mug Cheesecake

1 serving



1 Tbsp. coconut flour
1 scoop vanilla protein powder
½ tsp. baking powder
¼ cup vanilla almond milk
1 egg white
2 Tbsp. low-fat cottage cheese
¼ tsp. butter extract
¼ tsp. vanilla extract
1/8 heaping cup blueberries

Lemon sauce

Juice and zest of ½ lemon
1/8 cup low-fat cottage cheese
Optional: stevia


1. Blend together all ingredients except blueberries; fold in blueberries.

2. Spray microwaveable mug with non-stick spray. Pour mixture into mug.

3. Microwave mug with batter for 1 to 2 minutes or until cooked.

4. For sauce, blend together all ingredients; pour sauce over cake.