Blueberry yoghurt cake: The perfect summer dessert 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 tin portion but had to double the ingredients since it disappeared too quickly. I love these kinds of yoghurt cakes: simple, quick, and tasty. It's a great alternative to classic blueberry buns.

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

Making the blueberry yoghurt 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 tin. That’s all. The baking itself should take about 40 minutes, although verifying the baking state using a toothpick is better - so decide if it's ready yourself.

Ingredients:

• 6 eggs,
• 160g of flour,
• 3 teaspoons of baking powder,
• 300g of vanilla skyr,
• 140g of blueberries
• 90g of sugar.

Preparation:

1. Separate the egg whites from the yolks. Beat the egg whites until stiff.
2. Then, 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. Add the blueberries to the prepared mixture. Gently mix everything.
5. Pour the resulting batter into a tin lined with baking paper.
6. Bake at 180°C for about 40-50 minutes (until a toothpick comes out dry).
7. Sprinkle with powdered sugar once cooled.