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Blueberry brunch cake recipe

37 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

Preheat 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.

See more Breakfast recipes