lemon blueberry skyr poundcake

  • total time Total Time: 10m
  • servings Servings: 10
  • serving size Serving Size: 1 slice
  • level Level: easy
  • calories Calories: 240

1 ½ cups all-purpose flour plus ½ tablespoon, separated
1 ¼ tsp baking powder
¼ tsp baking soda
½ cup butter, at room temperature
¾ cup sugar
½ tsp salt
4 large eggs, at room temperature
1 tsp vanilla extract
1 Tbsp lemon zest
¼ cup fresh lemon juice
1 4oz container siggi’s vanilla triple cream skyr
1 cup blueberries washed and dried

Calories 240, Protein 5g, Total Fat 10g, Saturated Fat 6g, Cholesterol 30mg, Sodium 180mg, Total Carbohydrates 33g, Sugars 18g

Preheat the oven to 350* F. Line a loaf pan with parchment paper and set aside.

In a medium bowl, whisk together the flour, reserving ½ tablespoon for later use, baking powder, and baking soda. Set aside.

Using a stand mixer or hand mixer, mix together the butter, sugar, and salt until fluffy, about 5 minutes. On low speed, add the eggs one at a time until combined, and then add the vanilla extract, lemon zest, and lemon juice.

Add in the dry ingredients and siggi’s, alternating until the batter is well combined.

Toss blueberries with the remaining flour to coat and fold berries into the batter gently.

Pour the batter into the prepared loaf pan and bake for about 40-50 minutes, or until a toothpick or cake tester comes out clean. Cool in the pan for 10 minutes, then remove to cool completely.

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