Summer delight: Moist blueberry yogurt cake with skyr recipe

Slightly sweet, mildly sour, maximally fluffy, and super moist, this blueberry cake will be a hit in your home. I started with a loaf pan portion but had to double the ingredients since it disappeared too quickly. I love these kinds of simple, quick, and delicious yogurt cakes. It's a great alternative to classic blueberry buns.

I make the blueberry yogurt cake in a large pan because using loaf pans no longer makes sense. This dessert is based on skyr yogurt, and I usually opt for vanilla skyr. The yogurt makes the cake compact but not dry, and it has a slightly sweet taste enriched with a hint of vanilla.

Making the blueberry yogurt cake with skyr is child’s play. Just remember to beat the egg whites until stiff beforehand. Mix all the other ingredients, and pour the prepared mixture into the pan. That’s all. The baking itself should take about 40 minutes, although verifying the baking state using a toothpick is better and deciding if it's ready yourself.

Ingredients:

• 6 eggs,
• 1.3 cups of flour,
• 3 teaspoons of baking powder,
• 1.3 cups of vanilla skyr,
• 0.3 lbs of blueberries (blueberries/American blueberries),
• 0.2 lbs of sugar.

Preparation:

1. Separate the egg whites from the yolks. Beat the egg whites until stiff.
2. Add the yolks to the whites and gently mix everything by hand.
3. Add the skyr and sugar to the egg mixture. Stir well. Finally, add the sifted flour with the baking powder.
4. Fold in the blueberries gently.
5. Pour the batter into a pan lined with baking paper.
6. Bake at 356°F for about 40-50 minutes, until a toothpick comes out clean.
7. Sprinkle with powdered sugar once cooled.