-
-
Add this recipe to your binder
This recipe is in your binder
-
Blueberry brunch cake recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
42 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
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