90 Second Blackberry Mugcake

Print Friendly, PDF & Email

I’m a sucker for all things food. I think given about 5 seconds with me and you’ll figure that one out pretty quickly. They opened a Sur La Table within pretty close driving distance of my home, and they offer quite a few freakishly good cooking classes. Lucky for my budget me, they also frequently send out 50% off coupons.

I made a deal with myself that I would wait until I get one of the coupons and then pick a class. I’ve ended up taking quite a few including a salt block cooking class and the latest Southern French Cuisine. Oohlala, people. The entire French meal was divine right down to the dessert which was a cherry clafouti.

A cla-what?! In English, it’s an upside-down cherry cake creation. Being that it’s French, there was quite a bit of butter, cream, half and half and excitement to go along with it. As I watched and learned, my first thought was “Hey, I can do this!” My second thought was “But better since I can make a smaller, faster version.”


90 Second Blackberry Mugcake 90 Second Blackberry Mugcake

Spray a small ramekin dish or microwave safe container with non-stick spray. Add a large pinch of sugar to the dish and turn to coat the bottom. The spray will help the sugar stick. Place the berries into the bottom in a single layer, just to cover the bottom of the dish. In a small bowl, mix the baking mix with the water to make a batter.

Pour the batter over the top of the berries. Microwave for 60-90 seconds until the top is dry and the mugcake has risen. Run a knife around the edge to loosen the cake and flip onto a plate. Top as desired.

Makes one single serve mugcake at approximately 222 calories – 14g protein, 37g carbs, and 2g fat.

You can use any kind of berries or fruit you like. Cherries, blueberries, sliced strawberries. The sugar gives the top a sweetness and it also has a little crunch to it without adding tons of calories.

I used a 1 cup ramekin, but you could probably double the recipe for a larger one to make two servings. We made our clafouti in class in a pie dish and that made a gorgeous dessert so you could also do something similar with this version, but adjust the baking time or bake it in the oven.

Top with a dollop of greek yogurt, ice cream, or protein pudding. Just remember to break out the fancy china and impress everyone with your French by calling it a clafouti.

Speak Your Mind