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Blueberry brunch cake recipe

Blueberry brunch cake recipe

5 ratings

Cake for breakfast? A super treat for breakfast or brunch, this blueberry cake recipe is crammed full of juicy fruit and cereal for a great start to the day. See method

  • Serves 12
  • 20mins to prepare and 25mins to cook
  • 162 calories / serving
  • Healthy

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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    685kj
    162kcal     8%

  • Fat

    4g 5%

  • Saturates

    1g 5%

  • Sugars

    10g 11%

  • Salt

    0.5g 8%

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

Method

  1. Preheat the oven to 180°C/ 160°C fan/Gas Mark 4. Grease and line a 9 inch (23cm) square tin.
  2. 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.
  3. 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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