Blueberry brunch cake recipe
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
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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Shop ingredientsEach serving contains
- Energy
- 685kJ 162.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.3gProtein 4.6gFibre 2.4g
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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 theeggsone at a time until well combined.
- Stir in the yogurt and then the flour, bran flakes andblueberries. 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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