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Peach and Blueberry Greek Yogurt Cake Recipe

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4.2 from 10 reviews

This Peach and Blueberry Greek Yogurt Cake is a moist and fluffy dessert combining the creamy richness of Greek yogurt with the natural sweetness of fresh peaches and blueberries. Baked to a golden perfection with a tender crumb and topped with vibrant fruit, it offers a delightful balance of flavors perfect for any occasion.

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 low-fat Greek yogurt

Fruit Topping

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

Instructions

  1. Prepare the Pan: Use a 9×3-inch springform pan. Grease the sides and the bottom with butter or cooking spray, then line the bottom with parchment paper and grease the paper as well to prevent sticking.
  2. Preheat Oven: Set your oven to 350°F (175°C) and position the oven rack in the middle for even baking.
  3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure even distribution and a light texture.
  4. Beat Butter Mixture: In a separate large bowl, beat the softened butter, sugar, and eggs on high speed until the mixture is very light and fluffy, approximately 2-3 minutes.
  5. Add Vanilla and Yogurt: Blend in the vanilla extract and Greek yogurt, continuing to beat on medium speed until the mixture is creamy and light in color, about 1 minute.
  6. Combine Dry and Wet: Reduce mixer speed to low and gradually mix in the sifted flour mixture. Mix just until combined to avoid overworking the batter.
  7. Assemble Cake and Add Fruit: Pour the batter into the prepared springform pan. Arrange the peach wedges on top and evenly scatter the blueberries between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  8. Bake the Cake: Place the pan in the oven and bake for about 1 hour, or until the cake is golden and a tester inserted in the center comes out clean. Halfway through baking, add extra peach slices and blueberries on top for enhanced appearance and flavor.
  9. Cool the Cake: Remove from the oven and place on a wire rack to cool for about 40 minutes while still in the pan.
  10. Release and Serve: Carefully release the sides of the springform pan. If cool enough, slide your hand under the parchment paper to transfer the cake onto a serving plate easily.
  11. Alternative Pan Method: If using a 9-inch round cake pan instead of a springform, bake for about 40 minutes or more, up to 1 hour, then invert the cake onto a plate after it has cooled.

Notes

  • Do not overmix the batter when combining the wet and dry ingredients to keep the cake tender.
  • Using a springform pan makes it easier to remove the cake without damaging the fruit topping.
  • Adding extra fruit midway through baking enhances the visual appeal and fruit brightness.
  • Ensure peaches are sliced evenly for consistent cooking and presentation.
  • If you prefer, the sugar sprinkled on top can be adjusted for sweetness.

Find it online: https://bitezly.com/peach-and-blueberry-greek-yogurt-cake-recipe-2/