Spring has sprung!! The sun is out (most days) and the trees are blossoming. The birds are nesting, and all’s right with the world. Amazing, isn’t it, how the mood lifts when the sun is shining?! It does with me, and I know I’m not the only one. It’s even been warm enough to visit the beach, which always frankly feels like a holiday thing to do! Since then, the boy has added the word ‘sand-castles’ to his ever-expanding vocabulary, and we get frequent requests for “Castles, again!”


Another new word is “Pa” (for Grandpa) and my father is thrilled! Every week we meet for lunch, and although Theo is now very stable on his own two feet, he still loves to ride Pa’s walker. We met down at the nursing home last week and Dad brought us a box of  lemons from his tree. This is always cause for celebration, and I immediately began scheming what I would make with them. Lemon curd was first cab off the rank. Then some luscious lemon curd cheesecake pots. And now this.


Having long been an avid foodie blog reader, I had seen hundreds of recipes using lemons and blueberries, but had never made one myself. Now, with this gift of free lemons, it was time! I made a Lemon Polenta Blueberry Cake, and loved it. Meanwhile, I was distracted by a list of recipes for mug cakes, which of course led to me asking why I couldn’t adapt the cake to the mug… which I did. And it was good! So much quicker than a regular cake and no concerns about portion control!


Lemon Blueberry Polenta Cake in a Mug
Enjoy the tang of citrus and burst of fresh blueberries in each delicious mouthful, without having to wait for company to have dessert!

Serves 1 – 2

3 tablespoons almond meal
1 tablespoon plain (all-purpose) GF flour
1 teaspoon polenta
¼ teaspoon baking powder
Pinch of salt
1 large egg
3 tablespoons caster sugar
2 tablespoons vegetable oil
1 teaspoon finely grated lemon zest
1 ½ tablespoons freshly squeezed lemon juice
1/3 cup fresh or frozen blueberries

In a large mug, combine almond meal, flour, polenta, baking powder and salt. Using a stick blender, process egg, sugar, oil, lemon zest and lemon juice until frothy. With a fork, whisk egg mixture together with flour mixture in mug. Gently fold in half the blueberries.

Microwave on High for 1 minute, and then scatter top with remaining blueberries. Continue to cook on High for another ½ – 1 minute or until risen and centre is just set (mine took 2mins). Exact timing will depend on the size of your microwave. Mine is 850watts.

Allow to rest and cool for 5 minutes before eating warm with whipped cream* or ice cream.

Adapted from boomerbrief.com

*If you’re really crazy about lemons, why not serve with a few dollops of lemon curd whipped cream? Just fold 1 cup of lemon curd into 500mL sweetened whipped cream and refrigerate until ready to use.


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