Blueberry & Pistachio Mug Cake

Blueberry & Pistachio Mug Cake

These are really ramekin cakes but can be made in a small mug if you don’t have any.  Such a quick and easy fix for a snack or pudding.

Serves 1 Prep time 5 minutes Cook time 1.5 minutes V, make it vegan with plant based milk


1tsp flour

1 tbsp oats

1 tbsp finely chopped pistachio nuts

2 tsp brown sugar

pinch baking powder

1 tsp vegetable oil

1 tsp peanut butter

1 tbsp milk, dairy or plant based

6 blueberries


  1. Combine the flour, oats, nuts, sugar and baking powder. Mix in the oil, peanut butter and milk to a smooth batter.
  2. Stir in the blueberries and spoon into a ramekin or small mug. Microwave on high for 1.5 minutes – it will rise and sink down again but should be dry on the top.  Cool slightly before eating.


Exchange the vegetable oil with olive, rapeseed, sunflower or melted coconut oil.  You can use any type of nut butter, margarine or butter if preferred.

These are quick cakes which are best eaten as soon as cool enough, they don’t keep well!



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