Preheat the Oven: Begin by preheating your oven to 180 degrees Celsius (160 degrees fan). Line the bottom of a 26 cm springform pan with baking paper to ensure the cake releases easily.

Mix the Batter: In a mixing bowl, combine skyr yogurt, sugar, and vanilla pudding powder. Then, pour in the liquid cream and crack the eggs in. Mix everything together until smooth and well combined.

Bake the Cake: Pour the mixture into the prepared springform pan and bake in the oven for approximately 15 minutes. After that, reduce the oven temperature to 160 degrees Celsius and bake for an additional 35 minutes. You want the cake to be set and lightly golden.

Cool and Serve: Once baked, allow the cake to cool in the pan. Carefully loosen it from the mold and remove the baking paper. Garnish with fresh blueberries and serve! This delightful cake will remain fresh in the fridge for up to three days.