Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach and Blueberry Greek Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peach and Blueberry Greek Yogurt Cake is a moist and tender dessert bursting with fresh fruit flavors. Featuring a blend of all-purpose flour, Greek yogurt, and fresh peaches and blueberries, this cake offers a delightful balance of sweetness and tanginess. Perfect for a spring or summer treat, it’s baked to a golden perfection and topped with vibrant fruit for a beautiful presentation.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 4 oz butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Greek yogurt (low-fat)

Fruit Topping

  • 2 peaches (sliced into wedges)
  • 6 oz blueberries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease the sides and bottom of a 9×3-inch springform pan (or a 9-inch round cake pan) with butter or cooking spray. Line the bottom with parchment paper and grease the parchment as well to prevent sticking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set this mixture aside.
  3. Cream Butter, Sugar, and Eggs: In a separate large bowl, beat the softened butter, sugar, and eggs on high speed for 2-3 minutes until the mixture is very light in color and fluffy.
  4. Add Vanilla and Yogurt: Lower the mixer speed and add the vanilla extract and Greek yogurt to the butter mixture. Continue beating until the batter becomes very creamy and light in color, about 1 minute.
  5. Combine Wet and Dry Mixtures: With the mixer on low speed, gradually add the sifted flour mixture into the wet ingredients. Mix just until combined; avoid overmixing to keep the cake tender.
  6. Assemble Cake: Pour the batter into the prepared springform pan and smooth the top. Arrange the sliced peaches on top of the batter, then scatter blueberries evenly in the spaces between the peach wedges. Sprinkle 1 teaspoon of granulated sugar over the fruit.
  7. Bake: Bake the cake in the preheated oven for about 1 hour or until the cake turns golden and a toothpick inserted in the center comes out clean. Midway through baking, you can optionally add extra peach slices and blueberries on top for a prettier finish and return it to the oven to finish baking.
  8. Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for about 40 minutes. Once cooled, carefully release the springform pan sides. Using the parchment paper, gently transfer the cake onto a serving plate for easy presentation and slicing.

Notes

  • For best results, use ripe peaches and fresh blueberries to enhance the fruit flavor.
  • Do not overmix the batter once the flour is added to prevent a dense cake.
  • Using a springform pan makes it easier to remove the cake without damaging the fruit topping.
  • Allow the cake to cool sufficiently to ensure clean slicing and to let flavors set.
  • You can serve this cake with a dollop of extra Greek yogurt or a drizzle of honey for added creaminess and sweetness.

Find it online: https://yummadeeasy.com/peach-and-blueberry-greek-yogurt-cake-recipe/