Blueberry Cheesecake Cottage Cheese Mug Cake

Intensity Breakdown

• • Physical Intensity: 1/10 (just stirring and microwaving)

  • Flavor Intensity: 7/10 (rich, tangy, sweet, with bright blueberry bursts)

• • Cleanup Intensity: 1/10 (one mug, one fork, one small bowl if blending)

Ingredients

For the Mug Cake

• • ½ cup (120g) full-fat cottage cheese (small curd or large curd—both work)

• • 1 large egg

  • 2 tablespoons maple syrup (or honey / agave)

  • 2 tablespoons almond flour (or oat flour for nut-free)

  • 1 tablespoon coconut flour (critical for texture—do not sub with more almond flour)

• ¼ teaspoon baking powder

• ¼ teaspoon vanilla extract

• Pinch of sea salt

For the Blueberry Swirl

• 3 tablespoons fresh or frozen blueberries (if frozen, do not thaw)

• 1 teaspoon lemon zest (optional but recommended for cheesecake tang)

• ½ teaspoon cornstarch or chia seeds (to thicken)

Optional Toppings

• Extra blueberries

• A drizzle of honey or powdered sweetener

• 1 tablespoon crushed graham cracker or chopped nuts (for “crust” texture)

Equipment Needed

• • Small blender or food processor (or a fork and some patience to mash cottage cheese)

• 12-ounce (350 ml) microwave-safe mug

• Small microwave-safe bowl (for blueberry swirl)

• Fork or small whisk

Instructions

Step 1: Prep the Blueberry Swirl (2 minutes)

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