Blueberry brunch cake recipe

  • Serves 12
  • 20mins to prepare and 25mins to cook
  • 162 calories / serving
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Heat the oven to 180°C/ 160°C fan/Gas Mark 4. Grease and line a 9 inch (23cm) square tin.

Beat the sugar and spread together until light and fluffy. Add the vanilla and beat in the eggs one at a time until well combined.

Stir in the yogurt and then the flour, bran flakes and blueberries. Pour into the prepared tin and spread evenly with the back of a spoon. Press in the remaining blueberries and scatter with the leftover bran flakes. Transfer to the oven to bake for 25–30 minutes until a skewer comes out clean.

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  • Ingredients

  • 125g blueberries
  • 200g self raising flour
  • 1tsp baking powder
  • 100g Kelloggs Bran Flakes, lightly crushed
  • 75g caster sugar
  • 75g sunflower light spread
  • 1tsp vanilla extract
  • ½tsp cinnamon
  • 2 medium free range eggs, lightly beaten
  • 250g 0% fat natural yogurt
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  • Energy 684kj 162kcal 8%
  • Fat 3.8g 5%
  • Saturates 0.9g 5%
  • Sugars 10g 11%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 10.3g Protein 4.6g Fibre 2.4g

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