Red, White, and Blue (Grain-free!) Mug Cake

The Fourth of July is almost here! If you want to celebrate with a fabulous cake that is both delicious AND nutritious, you must try this recipe.

It is currently blueberry season here in Maryland. If you want to pick your blueberries in Howard County, Larriland has plenty! Otherwise, blueberries are available everywhere. My own blueberry bushes are being picked clean by the birds, but this is a story for another day.

There are many red, white, and blue desserts out there. Most of them involve a ton of sugar, refined wheat flour, and loads of empty calories. I prefer my treats to contain real, whole foods. Today's recipe is designed for a single serving mug cake cooked in the microwave. Quick and easy, not a lot of prep or clean up. If you want to serve a bunch of people, check out my recipe for Raspberry Breakfast Cake. It's also grain-free. You could add blueberries to the batter, along with the raspberries, for a red, white, and blue effect.

Today's recipe relies on a pre-made mug cake mix. I posted a recipe for this mix here: http://balancesalad.blogspot.com/2018/01/grain-free-paleo-mug-muffin-mix.html

Ingredients:

1 pouch of grain-free Paleo Mug Cake mix (see above link for recipe)
1 TB melted butter (or coconut oil)
1 TB honey (optional) or a couple drops of liquid stevia (also optional)
1-2 TB buttermilk, milk, or yogurt
1 egg, beaten
1 drop vanilla extract 
1/4 cup blueberries and raspberries (cranberries or tart cherries would also work!)
Whipped cream to garnish (optional)

In a microwaveable mug, mix butter, honey, buttermilk, vanilla, and egg until thoroughly blended. Add pouch of dry ingredients and stir just until incorporated. Add berries and stir gently. Bake in microwave for 1 minute. If still wet in the center, return to microwave and cook for another 10 seconds. Repeat if necessary. Try not to overcook because cake will become dry and tough. Top with a dollop of whipped cream or Greek yogurt. Makes one single serving.

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