Berry-picking in the countryside is a popular past-time amongst Icelanders in late summer. Many of our farmers have good berry-picking grounds and we hear that there is the outlook for a very good berry harvest this year (the season being August-mid-September).
 
Why not join the locals in picking some delicious wild blueberries or crowberries during a late-summer holiday with Hey Iceland?
 
Alternatively, bring a little taste of Iceland to your home with this popular Icelandic dessert. There is something simply irresistible about the combination of blueberries and the silky smooth Icelandic skyr, a dairy product similar to strained yoghurt. When you get the hang of this simple recipe you can start playing around with different flavours for the filling and topping. Be creative!

Easy Blueberry Skyr Cake

Crust
1/2 packet biscuits (e.g. cinnamon biscuits or whole grain butter biscuits). You will need enough to cover the bottom of the baking tin.
50g butter

Filling
250g plain skyr
250g vanilla skyr (or use a thick yoghurt such as Greek yoghurt as an alternative to skyr)
500ml whipping cream
½ packet cinnamon biscuits (for example LU Bastogne biscuits, or Digestive biscuits)
50g butter

Topping
½ jar blueberry jam
1 box blueberries (approx 250g)
 
Method:
•    Crush the biscuits, melt the butter and mix together
•    Put into a round 24cm cake tin
•    Whip the cream
•    Mix the skyr smoothly into the cream
•    Pour the cream and skyr mix onto the biscuit crust
•    Smooth the jam onto the cream and skyr mix and add the berries on top
•    Refrigerate for 2 hours before serving

Serve and enjoy!