Blackberry Lemon Custard Creme Mug Cakes
Serves: 4 servings
Makes 4 small mug cakes. These cakes are delicious served warm or chilled.
  • 6 T. Butter, softened
  • ⅓ C. Sugar
  • 1 Egg
  • 2 Egg Yolks
  • ½ C. Flour
  • ¼ t. Baking Powder
  • ¼ t. Salt
  • 2 T. Sour Cream
  • 3 T. Heavy Cream
  • 3½ T. (about ½ large lemon) Lemon Juice
  • ¼ C. Blackberries, roughly chopped
  • Sweetened whipped cream, to top
  • Mint leaves, to garnish, if desired
  1. Beat the butter and sugar together in a mixing bowl with an electric mixer until light and creamy, about 2 minutes. Add in the egg followed by the yolks, beating well after each addition.
  2. Whisk together the flour, baking powder, and salt in a separate bowl.
  3. Add to the wet ingredients and mix until just combined.
  4. Add the sour cream, heavy cream, and lemon juice to the mixture, mixing just until combined.
  5. Fold in the blackberries.
  6. Divide between four smaller sized mugs.
  7. Microwave each for about 1 minute and 20-10 seconds, or until the top no longer looks wet and cake puffs up. Let cool for several minutes then top with whipped cream and garnish with a mint leaf.
Recipe by The Kitchen McCabe at