We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Blueberry brunch cake recipe

Blueberry brunch cake recipe

3 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

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.

See more Breakfast recipes

You may also like

Be the first to comment

blog comments powered by Disqus