Blueberry yogurt cake: A simple and moist summer delight

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 very tasty yogurt cakes. 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 should take about 40 minutes, although verifying the baking state using a toothpick is better than deciding if it's ready.

Ingredients:

          
• 6 eggs,
• 1.3 cups of flour,
• 3 teaspoons of baking powder,
• 1.3 cups of vanilla skyr,
• 140 grams of blueberries,
• 90 grams 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. Add the blueberries to the prepared mixture. Gently mix everything.
5. Pour the resulting batter into a pan 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.