Fancy a fruity, light and naturally gluten -free dessert? This soft cake with skyr and blueberries is perfect for your sweet desires without guilt! It is a “fusion” recipe that I made recently, with what I had in the fridge. The Skyr, this Icelandic yogurt, low in calories and rich in protein, brings a melting and airy texture, recalling the yogurt cake while the blueberries offer a nice tangy touch. Easy to prepare, this gluten-free cake is ideal for breakfast, a healthy snack or an end of meal without guilt. It can be kept very well and can even be frozen in individual shares. I'm trying to limit refined sugar right now, so I'm using coconut sugar. Its taste is fresh, its ultra-movable texture, it is not very sweet and pleased the whole family. To test urgently for all lovers of fruity and healthy sweets!
Ingredients
Preparation
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Preheat the oven to 180 ° C (rotating heat).
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In a bowl, beat the eggs with the sugar until the foam mixture.
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Add the oil (or melted butter), the skyr, lemon juice and mix well.
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Add the flour, almond powder, yeast, bicarbonate and salt. Mix until you get a homogeneous paste.
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Gently incorporate the blueberries into the dough (coat them with flour if they are fresh to prevent them from falling to the bottom).
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Pour into a silicone mold or lined with baking paper.
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Bake 35 to 40 minutes until the blade of a knife comes out dry.
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Let cool before unmolding, then cool completely on a rack.
