Craving a fruity, light, and naturally gluten-free dessert? This moist skyr and blueberry cake is perfect for satisfying your sweet tooth without the guilt! It's a "fusion" recipe I recently made with what I had in the fridge. Skyr, this Icelandic yogurt, low in calories and high in protein, gives it a melt-in-your-mouth, airy texture, reminiscent of yogurt cake, while the blueberries add a lovely touch of tartness. Easy to prepare, this gluten-free cake is ideal for breakfast, a healthy afternoon snack, or a guilt-free dessert. It keeps very well and can even be frozen in individual portions. I'm trying to limit refined sugar at the moment, so I use coconut sugar. It has a fresh taste, an ultra-moist texture, is only slightly sweet, and was a hit with the whole family. A must-try for all lovers of fruity and healthy treats!
Ingredients
Preparation
-
Preheat the oven to 180°C (fan oven).
-
In a bowl, beat the eggs with the sugar until the mixture is frothy.
-
Add the oil (or melted butter), skyr, lemon juice and mix well.
-
Incorporate the flour, almond flour, baking powder, baking soda and salt. Mix until a smooth dough is obtained.
-
Gently fold the blueberries into the batter (coat them in flour if they are fresh to prevent them from sinking to the bottom).
-
Pour into a silicone mold or one lined with baking paper.
-
Bake for 35 to 40 minutes until a knife inserted into the center comes out dry.
-
Allow to cool slightly before unmolding, then cool completely on a wire rack.
