SKYR flourless blueberry cake

Cover the base of a round or rectangular baking tray with parchment paper and preheat the oven to 150°C.

Stir together the SKYR with the eggs, brown sugar, vanilla seeds and the lemon zest in a bowl.

Place a few of the blueberries on the base of the tray, cover with the SKYR mixture, sprinkle the blueberries on top and bake for 45 minutes.

After baking let the cake cool off for one hour in the oven, then cut into pieces and store in the refrigerator.