Siggi’s Lemon Blueberry Skyr Pound Cake

April 12, 2019

Disclosure: I am a social ambassador for siggi’s yogurt. All opinions expressed are mine alone.

As soon as the warmer spring weather hits I love to start baking lighter recipes with all of the delicious spring and summer fruits. Lemon and blueberry is one of my favorite flavor combinations of citrusy sweet so I was super excited to try out siggi’s recipe for Lemon Blueberry Skyr Pound Cake. This delicious pound cake includes my absolute favorite yogurt…siggi’s vanilla triple cream skyr. This agave nectar sweetened yogurt is so rich and creamy on its own but is also an excellent addition to recipes. If you haven’t tried siggi’s yet, I highly recommend it! It is created with milk from grass fed cows and contains nothing artificial while also being non-gmo verified.

This poundcake has just the right amount of lemon tanginess to complement the sweetness of the blueberries. It is super moist and perfect for a breakfast treat or an after dinner dessert.

(Recipe courtesy of siggi’s)


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


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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