Description
Buttery, cinnamon scented cake swirled with fresh blueberries and topped with brown sugar oatmeal crisp.
Ingredients
Cake:
- 1/4 cup blueberries
- 1 tbsp butter
- 1 tbsp sugar
- 1/3 cup flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- 4 tbsp milk
- 1/2 tbsp oil
Crisp:
- 3 tbsp oats
- 1 tbsp butter
- 2 tbsp sugar
Instructions
- To a 10-12 ounce microwave-safe mug, add the blueberries, vegan butter and brown sugar. Microwave for approx 30 seconds, until butter is melted.
- In a separate bowl, whisk together flour, sugar, baking powder, cinnamon, salt. Add the nondairy milk and oil and stir until just combined.
- Add the batter to the blueberries and swirl once or twice (don’t combine fully).
-
Using your hands, mix together the oats, sugar and vegan butter to make a crumble mixture. Add to the cake, then microwave cake on full power for 1 minute 20 seconds (approx. you may need an extra 15 seconds or not quite that much, depending on your microwave. You can use a fork to lift the crisp topping slightly to see if the cake underneath is cooked.
- Serve warm with a scoop of vegan vanilla ice cream, if desired. Enjoy immediately!
- Prep Time: 10 minutes
- Cook Time: 2 minutes