Blueberry Brunch Cake

blueberry cake

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

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12 people

Preparation

Preheat the oven to 180°C/ 160°C fan/Gas Mark 4.

Grease and line a 9 inch 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.

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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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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Preparation

Preheat the oven to 180°C/ 160°C fan/Gas Mark 4.

Grease and line a 9 inch 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.